Greek Wedge Salad

Ingredients

• 1 headiceberg lettuce, cored and rinsed
• 4Persian cucumbers, chopped
• 2Roma tomatoes, chopped
• 12Kalamata olives, halved
• 28 g (¼ cup), optionalfeta cheese crumbles
• 60 ml (¼ cup)red wine vinegar
• to tastesalt
• to tasteblack pepper
• ¼ tspdried oregano
• ¼ tspdried dill
• 80 ml (⅓ cup)olive oil

Instructions

1. 1

   Cut the lettuce

   Quarter the lettuce head and set one wedge on each of four salad plates. Share the cucumbers, tomatoes and olives between the plates, then scatter 1 tablespoon of feta over each wedge.

2. 2

   Mix the dressing

   In a small bowl or jar, combine the vinegar with salt, pepper, oregano and dill. Pour in the olive oil and whisk or shake until combined. Drizzle over the salads and serve straight away.

What is a Greek wedge salad?

A wedge salad serves a quarter of a crisp lettuce head as an individual portion, with toppings and dressing arranged over it. This version pairs that American steakhouse-style presentation with ingredients associated with Greek salads, including Kalamata olives, feta, cucumber and oregano.

The contrast makes the dish work: cool, crunchy iceberg meets juicy vegetables, salty olives and a sharp, herby dressing. It is quick to assemble and needs no cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 3g protein, 8g carbs, 22g fat.

The olive oil is the main source of fat, while the vegetables and vinegar contribute most of the carbohydrate; feta adds a little protein and fat. Pair a wedge with a protein-rich main such as grilled fish or beans to make a more balanced plate.

Choosing the ingredients

Iceberg lettuce: choose a firm, compact head so the quarters hold together on the plates. Rinse it well, then drain it thoroughly so water does not dilute the dressing.

Fresh toppings: Persian cucumbers add crunch, while chopped Roma tomatoes fit neatly over the wedges. Halve the olives for a more even distribution, and use the feta if you want its salty, creamy finish.

Getting the dressing right

Vinegar and herbs: salt, pepper, dried oregano and dill are mixed with the red wine vinegar first. This helps season the sharp base before the oil goes in.

Olive oil: whisk or shake it with the vinegar mixture until combined. The dressing may separate if left standing, so give it another quick shake before drizzling.

Keeping the wedges crisp

Dry lettuce: after rinsing, drain the head well before cutting it into quarters. A dry surface helps the dressing cling instead of slipping off.

Even cuts: keep the core attached to each quarter so the wedge stays intact. Cut through the head cleanly and place the wedges cut-side up for easier topping.

Assembling and serving

Build the plates: arrange one wedge on each plate, then divide the chopped vegetables and olives between them. Finish with a tablespoon of feta per wedge if using it.

Dress last: drizzle just before serving so the lettuce retains its crunch. Serve as a starter, or alongside grilled vegetables, fish or a sandwich for a more substantial meal.

Recipe notes & tips

• Chill the lettuce before cutting for especially crisp wedges.
• Dry the lettuce thoroughly after rinsing.
• Chop the toppings into small pieces so they sit easily on the wedges.
• Taste the dressing before adding extra salt, as the olives and feta are salty.
• Shake the dressing again just before serving if it has separated.

Variations

• Add red onion: scatter a little thinly sliced onion over the wedges for a sharper bite.
• Use fresh herbs: replace the dried herbs with finely chopped fresh oregano and dill.
• Swap the lettuce: use little gem hearts for smaller individual portions.
• Add chickpeas: spoon drained chickpeas over the wedges for a more filling salad.
• Make it dairy-free: leave out the feta and add extra olives for a salty note.

Common mistakes to avoid

• Wet lettuce: excess water dilutes the dressing; drain and dry the wedges well.
• Loose wedges: cutting away the core makes the quarters fall apart; leave it attached.
• Uneven topping: piling everything on one plate leaves the others sparse; divide toppings as you assemble.
• Overdressing early: the lettuce softens if dressed too soon; drizzle just before serving.
• Unmixed dressing: oil and vinegar can separate; whisk or shake them together before pouring.

How to store

Store undressed wedges and dressing separately in airtight containers in the fridge and use within 1–2 days. Once dressed, the lettuce softens, so this salad is best eaten immediately; it does not need reheating.

Frequently asked questions