Gluten Free Bacon Tomato Wedge Salad
The classic steakhouse wedge salad gets a proper homemade treatment here, and it delivers every bit of the drama you'd expect — crisp iceberg, smoky bacon, juicy cherry tomatoes, and a tangy blue cheese dressing that puts any bottled version to shame. Because the whole dish is built from naturally wheat-free ingredients, there's no need to swap anything out or hunt for specialty products; it just works as written. The dressing comes together in minutes by whisking mayo, sour cream, buttermilk, and white wine vinegar into a creamy base, then folding in generous crumbles of blue cheese for that bold, funky punch. Crispy pan-fried bacon adds the salty, smoky contrast that makes every bite feel indulgent, while thinly sliced red onion and fresh chives keep things bright and a little sharp. Cutting the iceberg into four wedges through the core is the move that holds everything together and gives you that satisfying, restaurant-style presentation on the plate. This one serves four and comes together fast enough for a weeknight starter but looks impressive enough to open a dinner party. It's the kind of salad that makes people forget they're eating a salad.
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Learn more →Ingredients
4 servings
For the salad
- 6 strips bacon
- 1 large head iceberg lettuce
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 2 tbsp fresh chives, thinly sliced
For the blue cheese dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp buttermilk
- 1 tbsp white wine vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 oz blue cheese, crumbled
- salt and pepper, to taste
For serving
- 1 oz blue cheese, crumbled (optional)
- freshly ground black pepper, to taste (optional)
Instructions
- 1
Lay the bacon strips in a single layer in a large skillet over medium heat. Cook, turning once, until the fat is rendered and the bacon is deep golden brown and crisp, 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then break or chop into rough pieces.
- 2
In a mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, white wine vinegar, garlic powder, and onion powder until smooth. Fold in the crumbled blue cheese (from the dressing portion), leaving some larger crumbles intact. Season with salt and pepper. Refrigerate until ready to serve.
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