This chopped wedge salad recipe, passed down by a friend’s mother and perfected over the years, offers an effortless twist on the classic wedge salad.

It pairs well with our sheet-pan sausage, peppers, onions, and potatoes recipe.

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Love chopped salads? Try our Chopped Kale Salad, Chopped Greek Salad, or Chopped Antipasto Salad.

Traditional Wedge Salad vs. Chopped Wedge Salad

The traditional wedge salad, with its large wedge of lettuce, is a classic. But we think it’s a bit unwieldy to eat – needing a knife and fork.

So, we thought, why not keep all that deliciousness but make it more manageable? That’s why we serve this salad ready-chopped. It’s easier to eat and just as delicious.

And then there’s the dressing. Blue cheese is a hard sell. So, we swapped out the traditional blue cheese dressing for a simple homemade buttermilk dressing.

Why We Love This Recipe

  • Lunch or Side – A crunchy spring salad that’s not only a great lunch option but also an easy side dish. Pair it with our chicken lemon orzo soup for the ultimate spring meal!
  • Easy Meal – It’s super easy to put together, and the dressing can be made a week in advance. Pair it with our lemon and shrimp pasta for an easy meal.
  • Family Friendly – Perfectly chopped lettuce and mild flavored buttermilk dressing is a salad any kid wouldn’t mind eating.


All the ingredients for chopped iceberg lettuce salad can be easily found at your nearby grocery store. For complete details on ingredients and quantities, please refer to the recipe card below.

ingredients for chopped wedge salad with buttermilk dressing.
  • Iceberg lettuce: Cool, crisp, and refreshing.
  • Tomatoes: Juicy, sweet, and tangy.
  • Avocado: Brings a creamy richness and a smooth texture.
  • Radishes: For a slight peppery bite.
  • Bacon: Delivers a smoky, savory crunch.
  • Chives: Add a mild onion-like flavor.
  • Buttermilk: Key to the dressing – it’s a tangy, creamy base.
  • Sour cream and mayo: For a richer, creamier dressing. 
  • Garlic: Adds more depth to the dressing.
  • Lemon: To cut through the creaminess.
  • Feta cheese: Enriches the dressing with its salty, tangy flavor.


Customize this easy chopped wedge salad recipe to your taste with these creative variations:

  • More vegetables: Thinly sliced bell pepper or grated carrot works well. 
  • Dressing swap: Balsamic vinaigrette dressing for the adventurous, or green goddess dressing for picky eaters.  
  • Lettuce remix: Swap in Romaine lettuce instead of iceberg for a posher salad. 
  • Protein boost: Add some grilled chicken, garlic shrimp, or even fish.
  • Bacon swap: For non-pork eaters, switch to turkey bacon or simply skip it.
  • Cheese choices: Try using blue cheese instead of feta for the classic wedge salad taste.
  • Extra toppings: Don’t hesitate to top with extra cheese crumbles – or even bacon.

How to Make

Prepare a healthy wedge salad effortlessly! Just follow these straightforward steps, and you’ll have a delightful salad ready quickly. For more specific guidelines, see the recipe card below.

buttermilk, mayo, sour cream, and chives in a glass bowl.

Step 1: In a glass bowl, combine the buttermilk, sour cream, mayonnaise, garlic, chives, and lemon juice.

whisked buttermilk dressing in a glass bowl with a whisk.

Step 2: Whisk the dressing ingredients until well combined.

sliced tomatoes, avocado, radishes, bacon, chives, and crumbled feta on a wooden board.

Step 3: Halve the tomatoes, slice the avocado, and radishes, and chop the bacon, and chives.

iceberg lettuce salad with buttermilk dressing being poured.

Step 4: Arrange the chopped lettuce with vegetables on a platter. Top with bacon and feta. Pour the dressing. Garnish with chives.

Expert Tips

Follow these expert tips to get the best from this wedge chopped salad recipe:

  • Plan ahead: Make the dressing at least two hours in advance to let the flavors meld beautifully – it can even be done up to a week ahead!
  • Keep it cool: Always serve this salad chilled for the freshest, most refreshing taste.
  • Timing is key: The salad can sit a while with its thick dressing, but not over two hours to avoid soggy lettuce and tomatoes.
  • Dressing evolution: Experiment with the dressing consistency – adjust the buttermilk for a thinner or thicker texture.

Best Chopped Salad Sides

Looking for the perfect salad side to make a complete meal? Take a look: 

Chopped iceberg lettuce salad with tomatoes, radishes, and bacon.

Recipe FAQs

What’s the difference between chopped and tossed salad?

Chopped salad is where all ingredients, including the lettuce, are cut into bite-sized pieces. This means you should get a bit of every ingredient in each bite. 

Tossed salad usually has larger, varied pieces of lettuce and other ingredients. You’ll get a different mix of ingredients in every mouthful. 

What is the best way to prepare iceberg lettuce?

The best way to prepare iceberg lettuce is to remove the outer leaves first, slice it into quarters, remove the core, and then chop or tear it into pieces. 

For extra crispness, always wash in advance and pat dry with paper towels or use a salad spinner. Letting dry for a couple of hours in the fridge in an airtight container is also a good idea. 

Is it better to chop or tear lettuce for salads?

Chopping lettuce is quicker and gives more uniform pieces – which is what we want in a chopped salad. 

However, some people say you should tear the lettuce instead. It’s believed that this stops the edges from browning too quickly, and keeps the natural structure and flavor. 

So, if you’ve got the time, maybe tearing lettuce is the better option. 

Is it possible to make this salad vegetarian or vegan?

Absolutely! To make a vegetarian chopped wedge salad, simply omit the bacon or replace it with a vegetarian alternative. 

For the vegan version, use vegan cheese and bacon substitutes and a dairy-free dressing.

If you try Chopped Wedge Salad, please leave a star rating and let me know how you like the recipe in the comments below.

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Chopped iceberg lettuce salad with tomatoes, radishes, and bacon.

Chopped Wedge Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katya
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: American


Chopped wedge salad with a spring twist. Crunchy iceberg lettuce, tomatoes, avocado, radishes, and bacon topped with creamy buttermilk dressing




  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 2 Tbsp. mayonnaise
  • 1 garlic clove, minced
  • 2 Tbsp. finely chopped fresh chives
  • 1 tsp. fresh lemon juice


  • 1 large iceberg lettuce, chopped
  • 1 cup grape or cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 34 radishes, thinly sliced
  • 34 strips bacon, cooked and chopped
  • 1/2 cup crumbled feta cheese
  • Fresh chopped chives, for garnish
  • Kosher salt and fresh black pepper


  1. Prepare the dressing. Whisk together all of the ingredients. Season with salt and pepper, to taste. If the dressing is too thick, thin out with additional buttermilk. Set aside or refrigerate for up to 2 days.
  2. Assemble the salad. To a large platter or salad bowl, add chopped lettuce. Then layer on the tomatoes, avocado, radishes, bacon, and feta. Spoon some of the dressing over the salad. Season with fresh cracked pepper. Garnish with chives and serve immediately with more dressing on the side.


  • Serving & Make Ahead: The salad can sit a while with its thick dressing, but not over two hours to avoid soggy lettuce and tomatoes. If making ahead, assemble the salad but hold off on avocado. Right before serving add the avocado and dressing.


  • Serving Size: 1/6
  • Calories: 104
  • Sugar: 3 g
  • Sodium: 241.1 mg
  • Fat: 7.3 g
  • Carbohydrates: 6.8 g
  • Protein: 4.3 g
  • Cholesterol: 9.6 mg

Recipe originally published May 2018 but since been revised and updated.