Romaine Wedge Salad Recipe with Bacon and Blue Cheese

You can’t beat a wedge salad in summer, and this Romaine Wedge Salad recipe is a fresh, easy twist on the classic. Using romaine hearts adds more flavor and crunch than iceberg while keeping the simple, bold presentation of a wedge.

The salad is finished with a creamy, herb-forward green goddess dressing that brings brightness and richness. Crisp bacon adds savory depth, blue cheese provides a tangy creaminess, and halved cherry tomatoes add color and juiciness. Finish with a sprinkle of chopped chives for a subtle onion note.

This is one of those summer salad recipes that feels restaurant-quality but is simple enough for weeknight dinners. The romaine hearts are easy to trim and halve, so assembly is fast: halve the hearts, layer on toppings, and drizzle with dressing.

Make the dressing and cook the bacon ahead of time to streamline service—then toss everything together just before serving to keep the lettuce crisp.

Why you’ll love this recipe

• Crisp romaine hearts provide satisfying crunch and a cleaner flavor than iceberg.
• Flavorful toppings — cherry tomatoes, bacon and blue cheese — balance texture and taste.
• Few ingredients and minimal hands-on time make this an easy, make-ahead-friendly dish.
• Simple enough for a weeknight but elegant for entertaining or dinner parties.

Recipe ingredients

This wedge salad uses just a handful of fresh ingredients. For the best results, choose the freshest romaine hearts, ripe cherry tomatoes and a high-quality blue cheese or your preferred substitute.

• Romaine hearts – tender, crunchy inner leaves are ideal for wedges. If buying whole heads, remove the darker outer leaves and halve the hearts lengthwise.
• Bacon – cook until crisp and chop or crumble. Plan about one slice per serving, or cook a few extra for topping.
• Cherry tomatoes – halved for bursts of sweetness. You can substitute diced medium tomatoes if preferred.
• Blue cheese – use a good-quality blue cheese for depth of flavor. Gorgonzola, Roquefort, goat cheese or feta are fine alternatives for milder or different profiles.
• Fresh chives – chopped chives add color and a mild onion flavor. Scallions, parsley or other fresh herbs work nicely as substitutes.
• Green goddess dressing – a creamy, herbaceous dressing brings the salad together. Prepare ahead or use your favorite store-bought version.

See the recipe card below for exact quantities and a compact ingredient list.

How to make wedge salad with bacon and blue cheese

This wedge salad is fast to assemble and requires minimal cooking. The steps are straightforward: cook and crumble the bacon, halve and arrange the romaine hearts, add tomatoes and cheese, then finish with dressing and chives.

Pro tip: Cook the bacon and make the dressing up to a few days ahead. Store them separately in the refrigerator so assembly is quick and the lettuce stays crisp.

Full, step-by-step instructions are provided in the recipe card below.

Recipe FAQs

Serving suggestions

This romaine hearts wedge salad pairs well with a variety of mains or can stand alone as a light meal. A few serving ideas:

• Serve alongside crusty bread or a rosemary focaccia for a simple meal.
• Pair with grilled burgers, BBQ chicken or a grilled roast for a summer cookout.
• Dress it up for date night with pan-seared steak or garlic-butter salmon.
• For easier eating, chop the romaine hearts and toss all ingredients together to make a chopped wedge salad.

Recipe notes

• Make ahead: Cook and crumble the bacon and prepare the dressing up to a few days in advance to shorten assembly time.
• Assemble wedges only minutes before serving to keep the lettuce crisp.
• Use your preferred method to cook bacon — in a skillet, oven or air fryer — and drain it well before chopping.
• If you prefer smaller bites, chop the romaine hearts and toss the salad ingredients together.

More salad recipes you’ll love

• Broccoli salad with bacon
• Insalata mista (Italian mixed salad)
• Italian chopped salad
• Mediterranean chopped salad
• Mexican Caesar salad with creamy avocado dressing
• Pear salad with feta and cranberries