Wedge salads are one of our favorites. They’re easy to prepare, don’t require a lot of ingredients and hold up beautifully under drizzles of dressing. Wedge salads are one of the most celebrated salads ~ there are so many versions out there now, that the competition is on among restaurants. One of the original wedge salads and still one of the most popular today is the bacon, bleu cheese version. Still love this version with summer heirloom tomatoes! The recipe I’m posting today is simple in concept, easy to make year-round and mixes things up a bit with the addition of tahini dressing and lots fresh herbs.

The history of the wedge salad isn’t well documented, but most food historians believe it started in the early nineteen hundreds when the development of the railroad industry grew across the country and expanded commercial farming by ensuring delivery of fresh produce. Foods were packed under ice and moved long distances without loss of product. Crisp heads of lettuce were became known as “iceberg lettuce” because of this train transportation.

According to Dan Holt of Hitchcock Farms food historians agree on this timeline for the birth and trend of the wedge salad:

• 1916 – Marion Harris Neil’s cookbook, “Salads, Sandwiches and Chafing Dish Recipes,” offered the first printed version of a recipe for iceberg wedge salad.

• 1920s – The wedge salad debuted in many restaurants, but no chef claimed it as his or her original.

• 1950s – Blue cheese crumbles and bacon bits topped the stylish, traditional wedges we still enjoy today.

• 1970s – After a decline in popularity, the wedge salad rose to popularity again in steakhouse chains.

• 2000s – The development of new iceberg lettuce varieties, including helped maintain the wedge salad as both a side and an entree.


Serves 4 entree salads


  • 1/2 C Greek yogurt
  • 1/2 C full fat sour cream
  • 3/4 C good tahini
  • 1/4 C fresh lemon juice
  • 1 T fresh lemon zest (we use organic lemons for zesting)
  • 1 T anchovy paste
  • 1 large shallot, peeled and cut in half
  • 1 tsp Kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 C fresh organic dill, stems removed, rough chopped plus more for garnish
  • 1/2 C organic Italian parsley, stems removed, rough chopped
  • 1 C organic basil, stems removed, leaves chiffonade cut, plus more for garnish
  • 1/3 C fresh organic mint, stems removed, rough chopped, plus more for garnish
  • 1 large organic iceberg lettuce, cut into 8-10 small wedges OR cut into 4 large wedges
  • 1 C organic micro greens
  • 2 organic cucumbers, thinly sliced with skin
  • 6-8 organic radishes, thinly sliced
  • 1 lemon sliced into wedges

In a food processor, add in yogurt, sour cream, tahini, lemon juice, lemon zest, anchovy paste, shallot, salt and pepper and blend until fully incorporated and smooth. Add dill, parsley, basil, mint and process again until smooth, Taste for seasoning, Transfer dressing to a glass jar or bowl with lid and refrigerate for one hour or over night. 

On a large platter, arrange iceberg wedges. Spoon about one cup of tahini dressing evenly over wedges. Sprinkle with micro greens and scatter sliced cucumbers and radishes over the top of wedges. Garnish with extra dill, basil mint, scallions and serve lemon wedges on the side. Serve with remaining dressing.


  • I love toasted seeds and nuts on salads, but in my rush to get food on the table, I forgot to add any to our first version of this recipe. I plan on adding toasted sesame seeds and / or toasted pistachios next time. Try them on your salad!
  • When summer rolls around and you can get fresh summer tomatoes, consider adding a few to the salad. You could replace the radishes with tomatoes if you wanted less ingredients.
  • This salad goes beautifully with roasted lamb, grilled steak, fish or marinated grilled chicken.