Crisp iceberg wedges get piled high with juicy cherry tomatoes, cool cucumber ribbons, and a snip of fresh chives for brightness in every bite. The dressing is the real star here — creamy blue cheese whisked with Greek yogurt, tangy apple cider vinegar, and a touch of Dijon and garlic until it's rich and chunky at once. A scatter of dry-roasted walnuts on top adds a satisfying crunch that plays perfectly against all that cool, crisp lettuce. It's a steakhouse classic built entirely from produce, dairy, and pantry staples, which makes it a natural fit for a vegetarian table. Quick to assemble and endlessly refreshing, this is the kind of salad that feels like a genuine dish rather than an afterthought.
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In a large bowl, whisk together the olive oil, Greek yogurt, apple cider vinegar, Dijon mustard, and grated garlic until smooth and combined.
Add half the crumbled blue cheese to the dressing and mash it in with a fork until the dressing is creamy with small chunks remaining. Season with salt and pepper. Refrigerate for 15 minutes to let the flavors develop.
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