This Romaine Wedge Salad takes everything you love about the classic wedge and elevates it with crisp romaine hearts, extra crunch and lively flavor. Topped with crisp bacon, crumbled blue cheese, juicy cherry tomatoes and a creamy green goddess dressing, this salad is simple to prepare and ideal for warm-weather meals. It comes together in about 20 minutes and works well for weeknight dinners, backyard gatherings, or casual entertaining.
A wedge salad is always a summer favorite, and this version uses romaine hearts for a cleaner, crisper presentation. Romaine’s tender inner leaves are easy to prep—just halve each heart lengthwise—and they hold toppings and dressing nicely without becoming soggy.
The bright, herb-forward green goddess dressing complements the salty bacon and tangy blue cheese, while halved cherry tomatoes add freshness and color. You can prepare components like the dressing and bacon ahead of time to make final assembly quick.
Why you’ll love this recipe
- Crisp, refreshing romaine hearts with a creamy, herbaceous green goddess dressing.
- Flavorful toppings: crispy bacon, sweet cherry tomatoes and tangy crumbled blue cheese.
- Minimal ingredients and fast prep; dressing and bacon can be made ahead.
- Elegant enough for entertaining but simple enough for busy weeknights.
Recipe ingredients
This romaine wedge salad uses a handful of fresh ingredients. For best results choose crisp romaine hearts, ripe cherry tomatoes and a good-quality blue cheese.
- Romaine hearts – tender inner leaves are ideal for wedge salads; remove any darker outer leaves if needed and halve lengthwise.
- Bacon – plan one slice per serving; cook to your preferred crispness and crumble or chop once cool.
- Cherry tomatoes – halved, or substitute diced medium tomatoes with seeds removed.
- Blue cheese – use a quality blue cheese; gorgonzola, roquefort or feta can be substituted if desired.
- Fresh chives – chopped for garnish; scallions, parsley or other fresh herbs work well too.
See the recipe card below for ingredient quantities.
How to make wedge salad with bacon and blue cheese
This salad is straightforward: cook the bacon, halve the romaine hearts, top with tomatoes and blue cheese, then drizzle with green goddess dressing and sprinkle with chives. Most of the work is assembly, so it’s fast and reliable.
Pro tip: Cook the bacon and prepare the dressing up to a few days ahead to speed up assembly on busy nights.
Recipe FAQs
A classic wedge typically uses iceberg lettuce. A romaine wedge uses the inner hearts of romaine for more flavor, texture and nutrition. Romaine is easier to halve and tends to stay crisper under toppings.
Yes. Romaine contains more vitamins A and K and generally more fiber and potassium than iceberg, along with more flavor.
Assemble the salad just before serving to keep romaine crisp. You can cook the bacon and make the dressing ahead of time, storing each separately in the refrigerator until you’re ready to serve.
Gorgonzola, goat cheese or feta are good milder alternatives. Freshly grated parmesan works in a pinch for a different flavor profile.
Serving suggestions
This romaine hearts wedge salad pairs nicely with a wide range of mains and sides:
- Serve it on its own with crusty bread or rosemary focaccia for a light meal.
- It’s an excellent side for grilled burgers, BBQ chicken or roasted tri-tip.
- For a date-night dinner, pair the salad with pan-seared steak or garlic butter salmon.
- To make the salad easier to eat, chop the romaine hearts and toss with the toppings for a chopped wedge salad.
Recipe notes
- Make ahead: Cook and crumble the bacon and prepare the dressing in advance to streamline assembly.
- Assemble the wedges only minutes before serving to maintain crisp texture.
- Use your preferred bacon-cooking method. Air frying works well for less mess and evenly crispy results.
- To change the format, chop the romaine and toss the salad for easier serving at casual gatherings.
More salad recipes you’ll love
- Broccoli salad with bacon
- Insalata mista (Italian mixed salad)
- Italian chopped salad
- Mediterranean chopped salad
- Mexican Caesar with creamy avocado dressing
- Pear salad with feta and cranberries
Did you try this recipe? If so, please leave a review below and share your photos on social media—I love seeing your versions of this salad.
Romaine Wedge Salad
Servings: 6 servings | Prep time: 15 mins | Cook time: 6 mins | Total time: 16 mins
Ingredients
- 6 slices bacon, cooked and crumbled
- 3 romaine hearts, dark outer leaves removed as needed and halved lengthwise
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese (or substitute gorgonzola, roquefort or feta)
- Green goddess dressing (prepare separately)
- 1/4 cup chopped fresh chives, for garnish
Instructions
- Cook the bacon by your preferred method. Drain on paper towels, then chop or crumble once cool.
- Place halved romaine hearts on a serving platter. Drizzle each half with green goddess dressing.
- Top the dressed romaine with crumbled blue cheese, chopped bacon and halved cherry tomatoes.
- Drizzle a little more dressing over the top if desired. Season with freshly ground black pepper and garnish with chopped chives.
- Serve immediately to preserve crispness and enjoy.
Notes
- Prepare the bacon and dressing ahead of time to save minutes when assembling the salad.
- For the crispiest results, assemble the wedges just before serving.
- If you prefer an easier-to-eat option, chop the romaine hearts and toss everything together as a chopped salad.
Nutrition (per serving)
Serving: 1 romaine half — Calories: 146 kcal | Carbohydrates: 3 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 5 g | Sodium: 282 mg | Fiber: 1 g | Vitamin A: 5209 IU | Vitamin C: 9 mg
Nutrition is estimated and provided as a guideline only; dressing may affect totals.
Course: Salads | Cuisine: American | Author: Marcie