Authentic Greek Wedge Salad with Creamy Yogurt Dill Dressing: A Refreshing Mediterranean Classic
Imagine the best elements of two beloved salads – the hearty, satisfying Classic Wedge and the vibrant, fresh Greek Salad – coming together in a harmonious culinary creation. That’s precisely what you get with this spectacular Greek Wedge Salad with Yogurt Dill Dressing. It’s a game-changer, featuring crisp, cool iceberg lettuce as its foundation, generously adorned with all your favorite Greek-inspired toppings, and lusciously drizzled with a beautifully tangy, homemade Yogurt Dill Dressing. This salad isn’t just a side dish; it’s a refreshing statement, perfect for any occasion that calls for a fresh, flavorful, and surprisingly robust starter or light meal.
What Makes a Classic Wedge Salad So Special?
The Classic Wedge Salad has a storied history, making its initial appearance around 1916 in Marion Harris Neils’ “Salads, Sandwiches and Chafing Dish Recipes.” Initially, it was a simpler affair, but by the 1950s, it had evolved into the iconic steakhouse staple we recognize today, often featuring generous crumbles of blue cheese and crispy bacon. It became synonymous with a hearty meal, a refreshing prelude to a perfectly cooked steak. For many, it’s the ultimate starter, perhaps even rivaling a classic Martini. My husband, for instance, considers the wedge his absolute favorite iceberg lettuce salad. This enduring popularity stems from its unique combination of textures and flavors: the satisfying crunch of cold lettuce, the creamy dressing, and savory toppings.
Given its robust structure and universal appeal, it was only natural to reimagine this American classic with a vibrant Mediterranean twist. By substituting the traditional blue cheese and bacon with fresh, zesty Greek ingredients and a light, herby yogurt dressing, we transform a beloved comfort food into an exciting new experience. This Greek rendition maintains the satisfying “wedge” format, making it visually striking and easy to serve, while infusing it with the bright, healthy flavors of the Mediterranean diet. The creamy, cool Yogurt Dill Dressing is the perfect binder, tying together the diverse elements into a cohesive and unforgettable salad.
Crafting Your Perfect Greek Wedge Salad: The Foundation
Every great salad begins with excellent ingredients, and for the Greek Wedge, a firm, crisp head of iceberg lettuce is paramount. While iceberg sometimes gets an unfair reputation for being “basic,” I’m a huge advocate for its unique qualities. It’s incredibly versatile, has a wonderfully refreshing crunch, and holds up exceptionally well in the refrigerator, unlike some of its more delicate leafy counterparts. Its sturdy leaves are perfectly suited to the wedge format, providing an ideal canvas for the generous toppings and rich dressing.
To prepare your iceberg lettuce, start by cutting the head in half through the core. Then, very carefully remove the tough, lower core from each half. The goal is to keep the wedges intact as much as possible, so a gentle hand is key. Once cored, rinse the lettuce halves thoroughly under cold water and place them cut-side down on an absorbent towel to drain and dry completely. This crucial step ensures your wedges remain crisp and prevents the dressing from becoming watery. While your lettuce is drying, it’s the perfect time to prepare the star of this dish: the homemade Yogurt Dill Dressing. Of course, if you’re short on time, a high-quality creamy Greek dressing from the store can be a suitable substitute, but I highly recommend making your own for an unparalleled fresh flavor.
The Heart of the Salad: Tangy Yogurt Dill Dressing
This exceptional dressing elevates the Greek Wedge Salad from good to truly magnificent. It’s inspired by a recipe from one of my all-time favorite cookbooks, Salt Fat Acid Heat by Samin Nosrat. This book is an invaluable resource for both novice and experienced cooks, offering a comprehensive understanding of how to transform good food into stellar dishes. I’ve adapted Nosrat’s Creamy Herb Dressing recipe specifically for this salad, focusing on fresh dill and the creamy texture of Greek yogurt to create a dressing that is both vibrant and mellow.
The preparation for this dressing is straightforward but includes one essential step: soaking the finely chopped shallots in red wine vinegar for at least 15 minutes. This process is a must, as it mellows the sharp, pungent flavor of the raw shallots, transforming them into a subtly sweet and tangy component that perfectly complements the creamy yogurt and fresh dill. Without this crucial step, your dressing might taste too aggressive. Once the shallots have had their soak, simply combine them with the remaining ingredients: rich extra virgin olive oil, finely grated garlic, crisp green onion, plenty of fresh chopped dill, a touch of sugar to balance the acidity, and salt and freshly ground pepper to taste. Whisk everything together until thoroughly combined. For an even more refreshing experience, I strongly recommend chilling the dressing in the fridge for about 15-30 minutes before serving. This allows the flavors to meld beautifully and ensures a wonderfully cool drizzle over your salad. Beyond this salad, this versatile dressing also makes an awesome dip for fresh veggies or crunchy pita chips!
Assembling Your Spectacular Greek Wedge Salad
The beauty of the Greek Wedge Salad lies not only in its flavors but also in its striking presentation, making it an ideal choice for entertaining. Once your iceberg lettuce wedges are perfectly prepped and your dressing is chilled, it’s time to bring this masterpiece together. Carefully arrange your crisp lettuce wedges onto a large serving platter, cut-side up. These wedges will serve as individual portions, visually impressive and easy for guests to enjoy.
Now, it’s time to generously fill the spaces around and between the wedges with a colorful array of fresh Greek toppings. Scatter a vibrant mix of chopped English cucumbers (for their refreshing crunch), thinly sliced red onion (adding a gentle bite), vibrant red or green bell pepper (for sweetness and color), juicy cherry or grape tomatoes (halved or quartered for burst of flavor), and briny Kalamata olives (pitted, of course, for convenience). Don’t forget to add a handful of zesty Greek Peperoncini-style peppers on the side or scattered throughout for an extra tangy kick. Once your toppings are artfully arranged, generously drizzle the creamy Yogurt Dill Dressing over the tops of each lettuce wedge, allowing it to cascade down the sides and pool around the vibrant toppings. This ensures every bite is coated in that irresistible tangy flavor. Finally, finish your salad with a generous sprinkle of crumbled Feta cheese, a few fresh dill sprigs for an aromatic garnish, and a crack of freshly ground black pepper. Just before serving, a final squeeze of fresh lemon juice over the tops of the wedges will brighten all the flavors, adding that quintessential Mediterranean zest. This salad is not just a dish; it’s an experience of fresh, bold flavors and delightful textures, making it perfect for a large dinner party appetizer or a stunning side dish.
Why the Greek Wedge Salad is a Must-Try
This Greek Wedge Salad with Yogurt Dill Dressing offers a multitude of reasons to become a regular in your culinary rotation. It’s an incredibly versatile dish, equally at home as an elegant appetizer for a dinner party, a refreshing side dish for grilled meats or fish, or even a satisfying light lunch on its own. Its striking presentation, with the crisp lettuce wedges and vibrant toppings, makes it a showstopper that requires minimal effort but delivers maximum impact. Plus, it’s a fantastically healthy option, packed with fresh vegetables, lean protein from the Greek yogurt, and beneficial fats from olive oil, all contributing to a delicious meal that aligns beautifully with the principles of the Mediterranean Diet.
Beyond its health benefits and visual appeal, this salad is exceptionally adaptable. Feel free to customize your toppings based on what you have on hand or your personal preferences. Consider adding grilled chicken or shrimp for a more substantial meal, or a sprinkle of toasted pine nuts for extra texture. The robust nature of the iceberg lettuce means it holds up well, making it a great option for meal prepping or taking to a potluck. Whether you’re looking for a refreshing start to a meal, a flavorful side, or an impressive dish to share with friends and family, this Greek Wedge Salad is guaranteed to delight with its fresh, tangy, and utterly delicious flavors. It’s a celebration of simple, quality ingredients transformed into something extraordinary.
Enjoy every crisp, tangy bite!
Greek Wedge Salad with Yogurt Dill Dressing
Ana | Claudia’s Table
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 1/2 cup greek yogurt 2%
- 3 tbsp olive oil extra virgin
- 1 clove garlic finely grated with a microplane or finely 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
- pepper freshly ground to taste
Instructions
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Carefully cut lettuce in half and remove 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 vinegar in a bowl and allow to sit for 15 minutes.
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Once the shallots are ready, combine the remainder of ingredients with shallots and vinegar and whisk until thoroughly combined.
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Check for salt. Optional: Chill in fridge for about 15 minutes while you are assembling the salad.
How to assemble the Greek Wedge Salad
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Cut lettuce into two large wedges or four small.
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Arrange lettuce wedges on the platter cut side up.
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In between the wedges, arrange cucumbers, red onion, bell pepper, tomatoes, olives and optional Greek peppers.
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Drizzle dressing on the tops of the wedges so it runs on either side of the wedges.
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Top with crumbled Feta cheese, fresh Dill sprigs and freshly ground pepper.
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Squeeze lemon on each wedge 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
Pairing Suggestions & More Delicious Recipes
This Greek Wedge Salad is a phenomenal starter or side, particularly with grilled dishes. It’s the ideal companion to a savory main like our Two Ingredient Grilled Tri Tip Roast, or any grilled chicken, lamb, or fish. The fresh, tangy flavors cut through richness beautifully, balancing your entire meal. For those seeking other outstanding salads for entertaining a crowd, our Sweet Kale Quinoa Salad with Feta is another fabulous choice that’s both nutritious and delicious. We’re constantly adding new and exciting recipes to our collection, so be sure to explore more of our culinary creations.
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