If the Classic Wedge and the Greek Salad had a child, it would be this Greek Wedge Salad with Yogurt Dill Dressing — a crisp, refreshing blend of crunchy iceberg and classic Greek flavors finished with a tangy, creamy yogurt-dill dressing. It’s simple, versatile, and perfect as a starter or for entertaining.
So what is a wedge salad anyway?
The wedge salad is a classic steakhouse starter that dates back to early 20th-century recipe collections. Traditionally made with iceberg lettuce, it became commonly topped with blue cheese and bacon in mid-century American cuisine. The wedge’s crisp texture and generous presentation make it an ideal starter for a hearty meal. For this version, I keep the structure of the wedge but replace traditional toppings with Greek-inspired ingredients and a creamy Yogurt Dill Dressing to tie everything together.
How to make a Greek Wedge Salad
Start with a firm, cold head of iceberg lettuce. Iceberg often gets overlooked, but its crunch and ability to hold up make it ideal for wedge salads. Cut the head in half and carefully remove the core so the wedges stay intact. Rinse the halves, then let them drain and dry on an absorbent towel with the cut side down. While the lettuce drains, prepare the dressing — you can use a high-quality store-bought creamy Greek dressing in a pinch, but the Yogurt Dill Dressing here makes the salad especially bright and fresh.
Yogurt Dill Dressing for Greek Salad
This dressing is adapted from a favorite cookbook and simplified for a Greek flavor profile: Greek yogurt, plenty of fresh dill, garlic, olive oil, and a touch of red wine vinegar and shallot. The shallots should sit in the vinegar for about 15 minutes before combining with the rest of the ingredients — this softens their sharpness and mellows the dressing. Whisk everything together until smooth, taste for salt and pepper, and chill briefly if you can. The dressing also works great as a dip for vegetables or pita chips.
Assembling the Salad
Arrange the drained wedges on a large platter or serving plate, cut side up. Fill the spaces between wedges with cucumber, thinly sliced red onion, bell pepper, cherry tomatoes, and pitted Kalamata olives. Add peperoncini or Greek-style peppers on the side if you like a little heat. Drizzle the Yogurt Dill Dressing over the top of each wedge so it runs down both sides. Finish with crumbled feta, a few fresh dill sprigs, freshly ground black pepper, and a squeeze of lemon just before serving.
For larger gatherings, cut the head into four wedges to serve more people as an appetizer. The platter presentation makes it an attractive and fuss-free option for entertaining.
This salad pairs especially well with grilled meats and hearty mains — try it as a starter alongside a simple grilled tri-tip or steak.
Enjoy!
Greek Wedge Salad with Yogurt Dill Dressing
Ana Coronado
May 22, 2020
Pin Recipe
Equipment
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1 Platter
Ingredients
Greek Wedge Salad
- 1/2 whole Iceberg lettuce, large carefully cored, rinsed and allowed to dry. Cut into two wedges. (see notes)
- 1 cup cucumber, English chopped
- 1 cup cherry or grape tomatoes halved or quartered depending on size
- 1/2 cup red onion thinly sliced
- 1/2 cup red bell pepper or green thinly sliced
- 1/2 cup Kalamata olives pitted
- 1/2 cup Feta cheese crumbled
- 1/2 cup Greek peppers Peperoncini
- 8 sprigs Dill fresh, just sprigs, no stems
- 1/2 whole lemon cut into wedges
Yogurt Dill Dressing
- 1 tbsp shallots finely chopped
- 2 tbsp red wine vinegar
- 1/2 cup greek yogurt 2%
- 3 tbsp olive oil extra virgin
- 1 clove garlic finely grated or minced
- 1 whole green onion / scallion finely chopped
- 3 tbsp dill fresh, finely chopped, leaves only
- 1/2 tsp sugar
- 1/4-1/2 tsp salt kosher, to taste
- pepper freshly ground, to taste
Instructions
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Carefully cut lettuce in half and remove the lower core.
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Rinse well and leave on an absorbent towel to drain and dry, cut side down.
Yogurt Dill Dressing
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Place shallots and red wine vinegar in a small bowl and let sit for 15 minutes to mellow the shallots.
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Combine the shallots and vinegar with Greek yogurt, olive oil, garlic, scallion, dill, sugar, salt, and pepper. Whisk until smooth and well combined.
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Taste and adjust salt and pepper. Optionally chill for 15 minutes while assembling the salad.
How to assemble the Greek Wedge Salad
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Cut lettuce into two large wedges or four smaller wedges.
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Arrange wedges on a platter, cut side up.
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Fill spaces between wedges with cucumber, red onion, bell pepper, tomatoes, olives and optional Greek peppers.
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Drizzle dressing over the top of each wedge so it runs down both sides.
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Top with crumbled feta, fresh dill sprigs, and freshly ground pepper.
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Squeeze lemon over each wedge just before serving.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Looking for another great salad for a large crowd? The Sweet Kale Quinoa Salad with Feta is a fantastic choice and also works well for entertaining.
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