A Mediterranean Wedge Salad Has Everything We’re Looking For
What would a wedge salad be without the creamy blue cheese dressing? We usually order a wedge salad as a vehicle for the salad dressing, and the creamy feta dressing on this Mediterranean wedge salad is no different. Add briny olives and tart pickled red onions, because there’s a new wedge in town! We love this salad on the side of a nice juicy Grilled Rib Eye Steak with Italian Salsa Verde with a few Crispy Roasted Potatoes too! For more refreshing salad recipes, try our cool Cucumber salad.
What Makes This Iceberg Wedge Salad So Delicious?
We’ve swapped some of the classic wedge salad ingredients for some of their mediterranean counterparts. Instead of bacon, briny olives. Instead of avocado, creamy-cool cucumbers, and instead of blue cheese crumbles, lots and lots of salty feta cheese. Here’s what you’ll need to make this salad sing:
Cherry tomatoes – These juicy little tomatoes add a burst of Mediterranean sunshine, just like in our Greek Shrimp.
Pitted greek olives – These are an essential part of Mediterranean cuisine, and our Mediterranean Pasta Salad is a great example.
Feta – This salad gets feta crumbles and feta dressing, too! Feta is a briny and tangy sheep’s milk cheese, and is great in everything, including our Whipped Feta Dip and Mediterranean Wedge Salad.
Pickled red onions – These are an essential part of our pickle collection, and we love to toss them on to brighten up any dish, especially these Lamb Tacos!!
How Do You Eat an Iceberg Wedge Salad?
This might be one of the things we love most about all wedge salad recipes—and this Mediterranean version is no exception. You serve it whole! This means that prep is about as easy as can be, it also means that wedge salads are fun to eat. They feel like a real knife-and-fork affair, which always makes a salad feel just a little dressed up, you know? We recommend a steak knife to slice up perfect bites.
How to Make a Wedge Salad
Making wedge salads is really more of a process of assembly rather than cooking. It’s all about the dressing, so as long as you nail the wedge salad dressing—and with this feta dressing, you cannot go wrong. Here’s your plan of action for making this Mediterranean wedge salad recipe:
A day or two ahead of time: make the pickled red onions. We like to keep them in an air-tight jar in the fridge. They are really good, and really easy. You’ll be wanting to eat them on everything, including Gyro Bowls.
Up to a few hours ahead of time: whisk together the feta dressing.
When you’re hungry and ready to eat: cut the iceberg lettuce into four wedges–a nice sharp kitchen knife will help here. Grill the wedges if you want, and lay them on plates.
Top with all of the goodies, the dressing and the pickled onions. Serve!
More Refreshing Green Salad Recipes to Try
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