If the classic wedge and a Greek salad had a child, it would be this Greek Wedge Salad with Yogurt Dill Dressing. Crisp iceberg wedges are topped with all the familiar Greek salad ingredients, then finished with a bright, creamy yogurt-dill dressing. It’s a refreshing twist that works as an impressive starter or an easy main for lighter meals.
So what is a wedge salad anyway?
The wedge salad has been a restaurant staple for over a century. First recorded in a 1916 cookbook, it became widely popular in steakhouses and diners. In the 1950s it often gained blue cheese and bacon, and that classic combination remains a favorite today. The wedge’s simple structure—large, crisp sections of iceberg lettuce—makes it an ideal canvas for other flavors. For this recipe I kept the wedge format but gave it a Mediterranean makeover with cucumbers, tomatoes, olives, feta and a cooling yogurt-dill dressing.
How to make a Greek Wedge Salad
Start with a firm, fresh head of iceberg lettuce. Iceberg is often underrated, but it holds up well, stays crisp in the fridge and is very versatile. Remove the core carefully so each wedge remains intact, rinse the lettuce, then pat it dry or set it cut-side down on an absorbent towel to drain. While the lettuce dries, prepare the dressing–or use a good quality store-bought creamy Greek dressing if you prefer. I recommend the homemade yogurt-dill dressing for the best balance of tang and herbiness.
Yogurt Dill Dressing for Greek Salad
This tangy, herb-forward dressing is adapted from a classic creamy herb dressing. Greek yogurt lightens the texture while fresh dill brings bright, aromatic notes. The dressing also works well as a dip for vegetables or pita chips. One key step: soak the finely chopped shallots in red wine vinegar for about 15 minutes before mixing. That mellows their sharpness and brings a subtle, rounded flavor to the dressing. I like to chill the dressing briefly before serving so it’s cool and refreshing on the salad.
Assembling the Salad
Place the lettuce wedges on a large platter. Tuck cucumber slices, thin red onion, bell pepper strips, cherry tomatoes and Kalamata olives between the wedges for color and texture. Add a few peperoncini or Greek-style peppers if you like a touch of heat. Drizzle the yogurt-dill dressing over each wedge so it runs down both sides. Finish with crumbled feta, fresh dill sprigs and a crack of black pepper. Right before serving, squeeze a bit of lemon over the wedges to brighten everything.
For larger gatherings, cut the head of lettuce into four wedges instead of two. Arrange them on a platter with toppings in the gaps so the presentation is colorful and easy for guests to serve themselves. The salad makes an attractive appetizer or starter and pairs especially well with grilled meats.
This Greek Wedge Salad pairs nicely with richer mains—try it alongside a simple grilled tri-tip or a roasted entree. It’s also a satisfying lighter meal on its own.
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 or green bell pepper thinly sliced
- 1/2 cup Kalamata olives pitted
- 1/2 cup Feta cheese crumbled
- 1/2 cup Greek peppers Peperoncini
- 8 sprigs Dill fresh, sprigs only
- 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
- 1/2 tsp Sugar
- 1/4-1/2 tsp Kosher salt
- Freshly ground pepper to taste
Instructions
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Carefully cut the head of lettuce in half and remove the lower core so wedges stay intact.
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Rinse the wedges and place them cut-side down on an absorbent towel to drain and dry.
Yogurt Dill Dressing
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Place the finely chopped shallots in a small bowl with the red wine vinegar and let sit for 15 minutes to soften and mellow.
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Combine the shallots and vinegar with Greek yogurt, olive oil, garlic, scallion, chopped 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 before serving.
How to assemble the Greek Wedge Salad
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Cut lettuce into two large wedges or four smaller wedges for more servings.
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Arrange the wedges on a platter cut-side up.
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Nest cucumber, red onion, bell pepper, tomatoes, olives and optional peppers between the wedges.
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Drizzle dressing over the tops of the wedges so it runs down both sides.
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Sprinkle with crumbled feta, tuck in fresh dill sprigs and finish with freshly ground black pepper.
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Squeeze a little 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
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