If the Classic Wedge and the Greek Salad had a baby, it would be the Greek Wedge Salad with Yogurt Dill Dressing. Two beloved salads in one. Crisp iceberg lettuce with all your favorite Greek Salad toppings and covered by a beautifully tangy Yogurt Dill Dressing. I’m all in.
so what is a wedge Salad anyway?
The Classic Wedge Salad made its debut somewhere around 1916 in Marion Harris Neils’ book “Salads, Sandwiches and Chafing Dish Recipes” as the first known recipe for the ubiquitous, steak house salad. Shortly after that, it began to show up on restaurant menus. In the 1950’s, blue cheese crumbles and bacon, a sign of the times, were added to the salad which we still see on menus today. If you ask me, this is one of the best starters to a great steak dinner, next to a Martini. The wedge is my husbands favorite iceberg lettuce salad, hands down. It was only natural to create a Greek version with its own creamy, Yogurt Dill Dressing to tie it all together.
How to make a Greek Wedge Salad
I start with a crispy head of iceberg lettuce. Sometimes Iceberg lettuce gets a bad rap. I, for one, am a big fan. It keeps well in the fridge (not like its baby lettuce cousins) and it’s incredibly versatile. So for this, I cut in half and carefully remove the core. You want to make sure your wedges don’t fall apart. I rinse well and leave on an absorbent towel to drain and dry. While that is drying, time to make the dressing. You can also skip this part and use store bought Greek dressing. I recommend a creamy Greek dressing for this salad.
Yogurt Dill dressing for Greek Salad
This dressing is from one of my favorite cookbooks, Salt Fat Acid Heat. This is a wonderful book for novice and experienced cooks. It’s an A to Z in understanding in how to take your food from good to stellar. I adapted her recipe for Creamy Herb Dressing by using all Dill and Greek Yogurt for this salad. It makes an awesome dip as well for veggies or pita chips. The recipe for the dressing can be found here but is also in the recipe card below.
This comes together quickly but you have to soak the shallots in the vinegar for 15 minutes. It’s a must. If you don’t the dressing comes out sharp, you want the shallots to mellow. Also, I like to chill this dressing before serving, so take that into account.
Assembling the Salad
Arrange your wedges onto a platter. In between the wedges, arrange the cucumbers, red onion, bell pepper, cherry tomatoes, and olives. Add some Greek Peperoncini style peppers on the side, drizzle dressing on the tops of each wedge so it runs onto either side. Top with crumbled Feta cheese, fresh Dill sprigs and freshly ground black pepper. Add a squeeze of lemon to tops of the wedges right before serving.
You can cut this salad into quarters for a larger dinner party to serve as a starter or appetizer. It’s beautiful on a platter and an excellent option for entertaining.
This salad is a perfect starter for my Two Ingredient Grilled Tri tip Roast.
Greek Wedge Salad with Yogurt Dill Dressing
- 1 Platter
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
- Carefully cut lettuce in half and remove lower core.
- Rinse well and leave on an absorbent towel to drain and dry cut side down.
Yogurt Dill Dressing
- Place shallots and vinegar in a bowl and allow to sit for 15 minutes.
- Once the shallots are ready, combine the remainder of ingredients with shallots and vinegar and whisk until thoroughly combined.
- Check for salt. Optional: Chill in fridge for about 15 minutes while you are assembling the salad.
How to assemble the Greek Wedge Salad
- Cut lettuce into two large wedges or four small.
- Arrange lettuce wedges on the platter cut side up.
- In between the wedges, arrange cucumbers, red onion, bell pepper, tomatoes, olives and optional Greek peppers.
- Drizzle dressing on the tops of the wedges so it runs on either side of the wedges.
- Top with crumbled Feta cheese, fresh Dill sprigs and freshly ground pepper.
- Squeeze lemon on each wedge before serving.
Nutritional information is calculated online and should be used as a guide.
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