Salads
This BLT wedge salad recipe delivers the perfect balance of smoky bacon, creamy blue cheese, and crisp lettuce in every bite. The secret lies in properly toasting the bread and crisping the bacon—two simple steps that transform this classic salad into a restaurant-worthy dish.
I've perfected this technique over years of testing, ensuring each component shines without overpowering the others.
The foundation of an exceptional BLT wedge is the blue cheese dressing, which should be rich yet balanced with a touch of tang. Pair this with thick-cut bacon cooked to crispy perfection and fresh, crisp iceberg lettuce cut into perfect wedges.
The key is timing—crisp the bacon just before assembling so it stays crunchy, and toast the bread until golden for that satisfying crunch.
What you'll end up with is a salad that's creamy, smoky, and satisfying in every bite. The blue cheese dressing binds the ingredients together while adding a luxurious depth, while the crisp bacon and toasted bread provide the perfect textural contrast. This recipe is beginner-friendly but delivers restaurant-quality results.
For an added twist, consider incorporating avocado slices or a drizzle of spicy mayo to elevate the flavors. The salad holds together beautifully, making it perfect for meal prep or serving immediately. Let's get started on creating this perfect BLT wedge salad!
Ingredients for blt wedge salad
Smoky bacon, creamy blue cheese, and crisp bread—these ingredients create a restaurant-worthy BLT wedge salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 6 oz | Cooked crispy, not chewy |
| Iceberg Lettuce 🥬 | 1 whole | Crisp, firm heads preferred |
| Sourdough Bread 🍞 | 4 slices | Thick-cut, crusty loaf |
| Blue Cheese 🧀 | 6 oz | Crumble-style, aged |
| Mayonnaise 🥛 | ½ cup | High-quality, full-fat |
| Buttermilk 🥛 | ¼ cup | For tangy dressing |
| Dijon Mustard 🌶️ | 1 tbsp | For depth of flavor |
| Apple Cider Vinegar 🍎 | 1 tbsp | Balances richness |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For drizzling |
| Avocado 🥑 | 1 whole | Optional, sliced for twist |
The bacon is non-negotiable here—thick-cut, preferably from Oscar Mayer or Costco for that perfect smokiness. Look for slices that are about 1/4-inch thick or thicker; they crisp up beautifully without burning. For the blue cheese, Wisconsin Blue or Gorgonzola work wonders, but any crumbly blue cheese will do. The sourdough should be crusty and sturdy enough to hold up to the dressing—Dave's Killer Bread or Trader Joe's sourdough loaves are my go-tos. Iceberg lettuce might not be the fanciest, but it's the crispest for this salad—skip the wilted stuff from the back of the fridge.
No thick-cut bacon? Regular bacon cooked extra crispy works in a pinch, but it won't be as satisfying. Swap the blue cheese for feta or goat cheese if you're avoiding dairy, though the tang will be different. The dressing can be made ahead, but hold off on adding the avocado until serving—it browns fast. For extra crunch, toast the bread slices in a skillet with a little butter until golden. And if you're feeling fancy, a drizzle of spicy mayo (mix mayo with a pinch of cayenne) takes this to the next level. The key is timing: crisp the bacon right before assembling so it stays crunchy.
This salad holds together beautifully for about 2 hours—perfect for meal prep. Store the dressing separately and toss everything together when ready to serve. The bread stays crispy if you wrap it in a damp paper towel and keep it in an airtight container. Bacon reheats best in a toaster oven for 2-3 minutes at 350°F. For a crowd, double the dressing and bacon—it's the star of the show. Leftovers? Toss everything in a container and enjoy within 2 days for the best texture.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—crispy bacon, tangy blue cheese, and that buttery sourdough crouton. It’s the kind of salad that makes you forget it’s "just" greens.
- No-Fuss Assembly: Cut the lettuce, toast the bread, crumble the cheese. That’s it. No fancy layers or last-minute scrambling—just stack, drizzle, and serve. Honestly, I’ve made it while waiting for the grill to heat up.
- Tailgate or Tea Party: Same recipe, two vibes. Pack it in a cooler for a football day or serve it at brunch with a side of mimosas. The blue cheese and mayo dressing hold up perfectly—no soggy lettuce here.
- Leftovers? Better.: This salad actually improves the next day. The bread gets extra crispy, the bacon stays crunchy, and the blue cheese mellows into a richer flavor. I’ll take seconds, and so will you.
Step-by-step instructions for BLT wedge salad
Here's how to build this showstopper—where crispy bacon, creamy blue cheese, and tangy dressing collide in perfect harmony.
Cook the Bacon Until Crispy
Cut the 6 oz thick-cut bacon into ½-inch strips—this gives you more surface area for perfect crispiness. Place them on a baking sheet lined with parchment paper, arranging them in a single layer with space between each strip. I like to use a wire rack on top of the baking sheet to ensure air circulates all around.
Bake in a 400°F oven for 12-15 minutes, flipping halfway through, until the bacon is deep golden brown and the fat has rendered out but not pooled. The edges should look crispy, not greasy. Let it cool slightly before breaking into bite-sized pieces—this prevents the dressing from turning oily. Real talk: Don't skip the cooling step, or your salad will taste like a bacon grease bath.
Prepare the Creamy Blue Cheese Dressing
In a medium bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup buttermilk, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar until smooth. This tangy base is what makes the dressing sing. Add the 6 oz crumbled blue cheese and mix until fully incorporated—you want it to melt into the dressing rather than sit as chunks.
Season with 0.5 tsp salt and 0.25 tsp freshly cracked black pepper, then stir in the 2 minced garlic cloves. Taste and adjust the balance—you want the tang of the vinegar and mustard to play off the richness of the cheese. Here's the thing: The dressing should be thick enough to cling to the lettuce but still drizzle slightly when poured. If it's too thick, whisk in 1-2 tsp water until it reaches your desired consistency.
Assemble the Lettuce Wedges
Cut the 1 whole iceberg lettuce lengthwise into 4 equal wedges, keeping the core intact so they hold their shape. Gently pull apart the leaves at the base to create a cup-like shape for each wedge. This is where the magic happens—you want the leaves to fan out slightly so the dressing can pool in the center.
Place each wedge on a serving platter, core-side down. Here's the pro move: Use the back of a spoon to press down gently on the lettuce, creating a slight depression in the center. This ensures the dressing stays put instead of sliding off. Don't overpack the lettuce—you want it to stay crisp, not wilted.
Layer and Garnish Like a Pro
Divide the crispy bacon pieces evenly among the wedges, scattering them over the lettuce. Next, drizzle 1 tbsp of the blue cheese dressing over each wedge—this is your base layer. The dressing should coat the lettuce but not drown it. Sprinkle 1 slice of sourdough bread, torn into rough pieces, over each wedge for that rustic crunch.
Finally, add a generous drizzle of 2 tbsp extra-virgin olive oil over each salad. This adds a silky finish and balances the richness. For the avocado twist, slice the 1 whole avocado into ¼-inch thick rounds and arrange them fanned out over the top of each wedge. The creamy avocado contrasts beautifully with the sharp blue cheese and smoky bacon.
Serve Immediately for Maximum Crunch
Transfer the assembled wedges to serving plates and immediately drizzle with any remaining dressing. The key here is to serve it right away—iceberg lettuce wilts fast, and you want that satisfying crunch with every bite. Garnish with an extra sprinkle of black pepper and a few more bacon bits if you're feeling fancy.
Slice each wedge in half at the table so guests can dig in. The first bite should deliver a symphony of textures: crispy bacon, creamy blue cheese, crunchy sourdough, and the cool crunch of iceberg lettuce. This isn't just a salad—it's a full-on flavor experience that'll have everyone reaching for seconds.
Pro Tips For Making Blt Wedge Salad
- CRISP THE BACON LOW: Thick-cut bacon needs patience—cook it at 275°F (not screaming hot) until the fat renders but the meat stays tender. I learned this the hard way: high heat turns it chewy, and nobody wants rubbery bacon in a wedge salad where it’s supposed to be the star.
- TOAST THE BREAD UNTIL GOLD: Sourdough crusts burn faster than you think. Toast the bread slices at 375°F for 4–5 minutes, flipping once, until the edges are deep golden—not just pale brown. This guarantees structure so the wedge holds up to the blue cheese and mayo without collapsing.
- DRY THE LETTUCE WELL: Iceberg’s crispness depends on moisture control. After cutting the wedge, pat it thoroughly with paper towels—especially the core—before assembling. Wet lettuce makes the salad soggy, and nobody wants a watery BLT.
- SALTY BACON, SALTY CHEESE: Skip pre-salted bacon—it’ll overpower the blue cheese. Use unsalted and season it yourself (½ tsp salt per pound). For the cheese, crumble it fresh and toss it with a pinch of salt too; the combo balances the mayo’s richness without tasting flat.
Flavor customization for this blt wedge salad
Spicy Kick Twist
For a fiery upgrade, stir ½ tsp cayenne pepper or 1 tsp hot sauce (like Cholula or Tabasco) into the blue cheese dressing. This adds heat without overpowering the creamy base. I like to balance it with 1 tsp honey> to sweeten the bite. 🌶️
Sweet & Tangy Glaze
Brush the crispy bacon with a mix of 1 tbsp maple syrup and 1 tsp apple cider vinegar> before baking. This creates a caramelized glaze that adds a sweet-savory contrast to the smoky flavor. The glaze also helps the bacon stay crispy longer.
Herb-Infused Dressing
Add 1 tbsp finely chopped fresh chives> or 1 tsp dried dill> to the dressing for a bright, herbal note. Fresh herbs like cilantro or parsley also work beautifully—just chop 2 tbsp> and mix them in right before serving. This adds freshness that cuts through the richness.
Smoky Chipotle Crunch
Swap the regular bacon for chipotle-infused bacon (like Applegate Smoked Chipotle Bacon) or add ½ tsp smoked paprika> to the dressing. The smoky, slightly sweet heat from chipotle peppers elevates the whole dish.
I also like to sprinkle ¼ cup crushed tortilla chips> on top for extra crunch.
Citrus Zing
Brighten the salad with 2 tbsp orange juice> or 1 tbsp lemon juice> mixed into the dressing. The citrus acidity balances the richness of the blue cheese and bacon.
For presentation, add thin slices of blood orange or red onion on top for a pop of color and crunch.
Caramelized Onion Topping
Sauté ½ cup thinly sliced yellow onions> in 1 tbsp butter> over medium-low heat for 20-25 minutes> until deep golden brown. Sprinkle these sweet, caramelized onions over the salad for a luxurious touch. The contrast of sweet onions with smoky bacon is pure magic. ✨
Nutrition facts
Frequently asked questions
Can I use regular bacon instead of thick-cut?
You can, but it won't be as satisfying! Regular bacon will crisp up faster and may become greasy. If you must use it, bake at 375°F for 8-10 minutes instead of 400°F, and flip more frequently to prevent burning. For best results, look for ½-inch thick slices at the store.
How do I keep the lettuce crispy?
Iceberg lettuce wilts quickly, so work fast! Keep the wedges chilled until ready to serve, and assemble them right before plating. Use a sharp knife to cut clean wedges, and avoid packing the leaves too tightly. A quick dip in ice water for 5 minutes before serving can also help maintain crispness.
Can I make this salad ahead of time?
Yes, but with some adjustments. Prep the dressing and cook the bacon up to 2 days ahead, storing them separately in the fridge. Assemble the wedges just before serving to keep the lettuce crisp. For the bread, toast it fresh and keep it wrapped in a damp paper towel in an airtight container to maintain crunch.
What if I don't like blue cheese?
No problem! Swap it for goat cheese, feta, or even creamy ranch dressing. For a tangy alternative, try mixing ½ cup sour cream with 1 tbsp lemon juice and 1 tsp honey. The key is balancing the richness with acidity—adjust to your taste.
How do I reheat leftover bacon?
For crispy bacon, use a toaster oven or air fryer set to 350°F for 2-3 minutes. Place the bacon on a wire rack to reheat evenly. Avoid microwaving—it makes bacon soggy. If you're short on time, a skillet over medium heat for 1-2 minutes works too, but watch closely to avoid burning.