All the flavors of a classic wedge salad come together in this easy, quick Chopped Blue Cheese Salad. Ready in about 10 minutes, it pairs beautifully with steak, grilled meats, or BBQ. Creamy blue cheese dressing, juicy tomatoes, and crispy bacon make every bite irresistible.
I love the flavor profile of a wedge salad, but it can be awkward to eat as a wedge. This chopped version keeps the same ingredients and big steakhouse flavors, but it’s tossed in a bowl so every forkful has a little of everything — crunchy lettuce, tangy blue cheese, salty bacon, and ripe tomato.
Ingredients
- 6 cups chopped iceberg lettuce (about one head) — iceberg is the classic choice for a wedge salad, but romaine works well too. Pat the leaves completely dry so the dressing clings to the lettuce instead of becoming diluted.
- 1/2 cup cooked, diced bacon (about 6 slices) — cook ahead of time and keep refrigerated until ready to use.
- 1 cup cherry tomatoes, quartered — cherry or grape tomatoes add a sweet juiciness without too much liquid.
- 1/2 cup blue cheese dressing — choose a thick, chunky blue cheese dressing you enjoy; it’s the backbone of the salad’s flavor.
- 1/4 cup blue cheese crumbles — extra blue cheese on top intensifies the tangy, savory notes.
- 1/4 cup diced red onion — for a crisp bite; white onion can be substituted if preferred.
- 2 tablespoons chopped chives — adds a mild oniony brightness and color.
- 1/2 teaspoon freshly cracked black pepper — a final grind of pepper rounds out the flavors.
Instructions
- Wash and dry the lettuce. Chop the head into bite-sized pieces and make sure the leaves are thoroughly dry (use a salad spinner or paper towels). Add the lettuce to a large mixing bowl.
- Add the vegetables and some toppings. Add the quartered cherry tomatoes, diced red onion, half of the cooked bacon, and half of the blue cheese crumbles to the bowl with the lettuce.
- Dress and toss. Pour the blue cheese dressing over the salad and toss gently but thoroughly so every leaf is coated in dressing.
- Finish and serve. Transfer the salad to a serving bowl or platter and top with the remaining bacon, the rest of the blue cheese crumbles, the chopped chives, and a generous crack of black pepper. Serve immediately.
Pro tips
- Dry the lettuce well. Wet lettuce dilutes the dressing and makes the salad soggy. A salad spinner or kitchen towels work great.
- Cook bacon ahead. To pull this salad together in under 10 minutes, cook the bacon in advance. It stores well in the fridge for up to five days.
- Scale the portions. This recipe serves about 2–3 people as a main course or 4–6 as a side or appetizer.
- Make it vegetarian. Swap 1/2 cup chopped walnuts plus 1/2 teaspoon salt for the bacon to maintain a crunchy, salty element.
- Gluten-free friendly. Prepared this way, the salad is naturally gluten free.
What to serve with the salad
This blue cheese salad makes an excellent starter or side for robust grilled or smoked mains. It pairs especially well with:
- Blue cheese burgers or burgers topped with strong cheeses
- Marinated grilled steaks
- Smoked pulled pork or brisket
- Tri-tip or New York strip steaks fresh off the grill
- Any barbecue main course that benefits from a cool, tangy contrast
More salad ideas
If you enjoy this salad, try other hearty salad options for dinner:
- BBQ Chicken Salad
- Taco Salad with Ground Beef
- Cobb Salad
Nutrition facts (per serving)
- Calories: 153 kcal
- Carbohydrates: 7 g
- Protein: 10 g
- Fat: 10 g (Saturated Fat: 4 g)
- Sodium: 637 mg
- Fiber: 2 g
- Vitamin A: 862 IU (approx.)
This Chopped Blue Cheese Salad brings steakhouse flavor to your table with less fuss. The combination of creamy dressing, tangy blue cheese, and crispy bacon creates a satisfying contrast of textures and tastes. Prepare the bacon ahead and keep ingredients chilled so it comes together quickly when guests arrive or when you want a simple but memorable weeknight side. Enjoy!