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Greek Wedge Salad with Yogurt Dill Dressing

Ana | Claudia's Table
Delicous marriage of the two of the best salads - the Wedge and the Greek Salad.
5 from 3 votes
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer, Salad
Cuisine Greek, Mediterranean
Servings 2
Calories 352 kcal


  • 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.


This recipe yields 2 large entree portions or 4 side portions. If using a whole head of lettuce, just double recipe. 


Serving: 2gCalories: 352kcal
Keyword appetizer, Classic salads, Greek salad, Mediterranean Diet, SALAD, Wedge Salad

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