Wedge salad with creamy dill feta dressing is a delicious Scandinavian twist on a wedge salad. This crisp and refreshing salad combines the crispness of iceberg lettuce, the creaminess of dill-infused feta dressing, and the savory crunch of salmon bits. It’s perfect for a light lunch, a side dish, or a starter!
I’ll be honest, I’ve never been much of a salad person. A bowl full of lettuce doesn’t really do it for me. However, I do love a good wedge salad. There’s something about its simplicity that’s just so appealing. The creamy dressing and that crispy, salty bacon – it’s a winning combo. So, I decided to put a Scandinavian spin on it. Instead of a blue cheese dressing, this salad has a creamy feta and dill dressing. And instead of bacon, it has crispy smoked salmon bits! You’re welcome.
Why You’ll Love This Recipe
- Super quick and easy to make! This recipe comes together quickly with very little effort. Just chop the lettuce into wedges, make the dressing and chop the toppings. Easy!
- It’s a Scandinavian twist on a conventional wedge salad. This salad is full of Scandinavian flavor, with smoked salmon, dill and horseradish!
- It’s perfect for a hot weather meal or as a cool, crispy side dish.
Ingredients
- Lettuce: Iceberg lettuce is traditional for a wedge salad, but you can play around with different types of lettuce, like romaine lettuce.
- Smoked salmon bits: These give the salad a Scandinavian twist! Think bacon bits but made with smoked salmon. So good!
- Tomatoes: I like to use sliced or quartered cherry or grape tomatoes, but you can chop or dice a large tomato if you prefer.
- Horseradish: I use prepared horseradish that comes in a jar. You can find it in your local supermarket in the condiments section.
- Salt and white pepper: You may not need any salt but it’s there if you want it. The dressing and salmon bits provide enough saltiness for my taste. I love the spicy floral flavor of white pepper, but you can use regular black pepper in you prefer.
See recipe card below for full ingredient measurements.
Variations
- Chopped wedge salad: This is an easier way to enjoy a wedge salad. Instead of wedges, chop up the lettuce into bite sized pieces, add the toppings and dressing before serving.
- Grill the lettuce: Grilling lettuce is a fun twist for a wedge salad! Grilling imparts a smoky flavor and slightly wilts the outer leaves while keeping the core crisp. Lightly brush the cut sides of the lettuce wedges with olive oil and place on the grill cut side down. Cook for about 1-2 minutes on each side, just until grill marks form and the lettuce slightly wilts.
- Swap out iceberg for romaine: Refresh the classic wedge by using romaine hearts as the foundation. Chop a large head of romaine into quarters and remove the core. Dress and add toppings to the salad.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
How to Slice Iceberg into Wedges for Salad
- Remove any wilted or damaged outer leaves from the head of iceberg lettuce. Rinse the remaining lettuce to clean.
- Cut the head of lettuce in half, lengthwise, through the stem end.
- Slice each half into half again, making quarters. Repeat with the remaining half so you’re left with four wedges.
- I don’t remove the core until I’ve sliced the wedges, which helps keep them from falling apart. Now that we’ve cut the wedges, you can trim the cores, making sure the wedges stay intact.
- In a medium bowl, combine the mayonnaise, sour cream and feta cheese.
- Add the chopped dill, horseradish, lemon juice, and white pepper. Stir to combine.
- Place the wedges on individual serving plates.
- Drizzle a generous amount of the creamy dill feta dressing over each wedge.
- Sprinkle cherry tomato halves and sliced red onion over the lettuce.
- Scatter smoked salmon bits over the top.
- Garnish with fresh chopped dill if you like.
Expert Tips
- Choose Quality Ingredients: Opt for fresh, crisp iceberg lettuce, ripe cherry tomatoes, flavorful red onions, high-quality feta cheese, and fresh dill. Using the best ingredients will greatly enhance the overall taste and appearance of your salad.
- Properly Prepare the Lettuce: Ensure you core, wash, and dry the iceberg lettuce thoroughly. Chilling the cut wedges in the refrigerator before assembling the salad can enhance their crispness.
- Dress Just Before Serving: To maintain the crispness of the lettuce, drizzle the dressing over the wedge salads just before serving. This prevents the lettuce from becoming soggy too quickly.
- Serve Chilled: Ensure all the salad components are properly chilled before assembly. A chilled salad is refreshing and appetizing, especially on a warm day.
How to Store
To store the wedge salad, keep the creamy dill feta dressing, cherry tomatoes, red onion, crumbled feta cheese, and chopped dill in separate containers in the refrigerator. If storing the iceberg lettuce wedges, wrap them in slightly damp paper towels, place them in an airtight container or wrap them in plastic before refrigerating.
When ready to serve, assemble the salad by drizzling the dressing over the lettuce and adding the toppings. If you have an assembled salad leftover, aim to eat it soon to maintain the best texture. For optimal freshness, prep components in advance and assemble just before serving.
Can I Make This Ahead of Time?
While it’s best to assemble a wedge salad shortly before serving to maintain its freshness and texture, you can prepare some components in advance. Wash and dry the lettuce, store it in an airtight container with a paper towel to absorb moisture, and refrigerate. Make the smoked salmon bits and chop the toppings ahead of time, refrigerating them separately. When ready to serve, cut the lettuce into wedges and add dressing and toppings.
What to Serve with a Wedge Salad
- Do a summertime soup and salad combo with my Chilled Zucchini Tomato and Basil Soup.
- As a cool, crunchy side to my Swedish Meatloaf with Caramelized Cabbage (Kålpudding).
- Pairs perfectly with my Stuvade Makaroner (Swedish Milk Stewed Macaroni).
FAQs
To crisp iceberg lettuce for a wedge salad, begin by thoroughly washing and drying the lettuce. Place the whole head in the refrigerator for about 30 minutes. Then, core and cut it into wedges just before serving to maintain its crisp texture.
To eat a wedge salad, use a fork and knife to cut bite-sized portions from the wedge. Begin from the outer edge and work your way towards the core, making sure to get a good balance of lettuce, dressing and toppings in each forkful. The wedge can be eaten by picking up the smaller pieces with your fork or cutting them further for easier bites.
Wedge Salad with Creamy Dill Feta Dressing
Ingredients
For the dressing:
- ¾ cup crumbled feta cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 2 Tbsp fresh dill, chopped
- 2 Tbsp fresh lemon juice
- 2 tsp prepared horseradish
- salt & white pepper to taste
For the salad:
- 1 head iceberg lettuce, washed
- 1 cup cherry tomatoes halved or quartered
- 4 hard-boiled eggs
- 2 Tbsp red onion, finely chopped
- smoked salmon bits, to taste recipe here
Instructions
Prepare the lettuce:
- Remove any wilted or damaged outer leaves from the head of iceberg lettuce. Rinse the remaining lettuce to clean.
- Cut the head of lettuce in half, lengthwise, through the stem end.
- Slice each half into half again, making quarters. Repeat with the remaining half so you’re left with four wedges.
- Remove the cores, making sure the wedges stay intact.
Make the dressing:
- In a medium bowl, combine the mayonnaise, sour cream and feta cheese.
- Add the chopped dill, horseradish, lemon juice, and white pepper. Stir to combine.
Compose the salad:
- Prepare the lettuce by removing the outer leaves, chop the head of lettuce in half and then half again, making 4 wedges. Cut the end to remove the stem.
- Drizzle a generous amount of the creamy dill feta dressing over each wedge.
- Place the wedges on individual serving plates.
- Sprinkle cherry tomato halves, sliced red onion and salmon bits over the lettuce.
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