Crisp iceberg wedges are the perfect canvas for a cool, herby dressing that's equal parts tangy and rich, made with thick Greek yogurt, a splash of milk, a bright hit of white wine vinegar, and just enough Dijon mustard to give it depth. Fresh chives and parsley get folded right into the dressing, then scattered again on top for a double dose of green, herby flavor. Thin cucumber slices add a cool crunch, while crumbled goat cheese brings a tangy, creamy finish that melts slightly into the warm dressing. It's a steakhouse-style classic that comes together in minutes, no cooking required. This wedge salad is a simple, satisfying option for a vegetarian table, whether you're serving it as a starter or piling it high for a light lunch. Every bite delivers that same crisp-creamy-tangy balance that makes the classic version so craveable.
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In a mixing bowl, whisk together the Greek yogurt, milk, white wine vinegar, Dijon mustard, garlic-infused olive oil, and salt until smooth and pourable — the dressing should be thick enough to coat a spoon but thin enough to drizzle. Stir in the 2 tbsp chives and the parsley. Cover and refrigerate for at least 15 minutes to allow the flavors to develop.
Remove the outer leaves from the iceberg lettuce. Place the head core-side down on a cutting board and cut it into 4 equal wedges through the core, keeping the core intact so each wedge holds together.
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