If you have been following Season and Thyme's recipes for any length of time, then you know how much I love Greek food. The acidic flavors of capers, olives, and citrus always get me inspired (and hungry!). Add in creamy cheeses and roast meats and I am sold. I am always looking for new ways to incorporate these flavors into my cooking, and that thought is what served as the inspiration for this Greek Wedge Salad. It has all of the classic elements of a wedge salad-- iceberg lettuce cut into wedges, a creamy dressing, and lots of toppings. This wedge salad just comes with a mediterranean twist!

Interested in pairing this fresh salad with other delicious Greek dishes? I have just the ticket!

Here you will see that I used baby iceberg lettuce instead of the regular size. Aside from the cuteness factor (it can fit in the palm of your hand), you may be wondering…

What makes baby iceberg special?

My favorite part of using baby iceberg for wedge salads is that the portion size is perfect! If you are serving just yourself, it creates a full meal portion. If you are serving you and a partner, baby iceberg lettuce heads cut in half are the perfect portion for a side salad for two people.

As far as flavor goes, baby iceberg lettuce is harvested a few weeks earlier than its traditional counterpart. This results in tender leaves and a mild, sweet flavor. I have always been more of a romaine lettuce lover, but honestly, I may be converted to a new kind of green!

How to cut iceberg lettuce?

Cutting iceberg lettuce for a wedge salad is easy!

Trim off the root. This is the part that was attached to the roots in the ground and then cut when harvesting. It can turn a little brown after it has been detached for a few days so it is best to trim it a little before serving your wedge salad. Be careful not to trim too much, this is what holds the "wedge" together!
Remove outer leaves. Remove one or two outer leaves that may look a little wilted or not be as firm. The outer leaves are going to be the deepest green so I do try to leave as many as possible.
Cut into wedges. With traditional sized iceberg, you will cut the lettuce head into 4 quarters. With the baby lettuce, I just do two!

Ingredients for Greek Wedge Salad

Wedge components

2-3 heads of baby iceberg lettuce
1 cup cherry tomatoes, halved
½ cup kalamata olives, halved
2 tbsp. capers
½ cup feta cheese
½ English cucumber, sliced and quartered
¼ red onion, very thinly sliced

Dressing

1 cup Greek Yogurt
1 lemon, juiced
1 clove garlic
½ tsp. salt

Instructions

Prepare baby iceberg lettuce by trimming off a small part of the root to remove any brown.
Carefully peel back a few of the outer leaves if any of them look wilted. Cut each iceberg head into 2 halves.
Place prepared lettuce heads on tray.
Combine ingredients for the dressing and allow to sit for 15 minutes for the flavors to combine. The dressing will be a little thick, but that's ok! That's how the wedge toppings will stick.
Drizzle the dressing over top of the lettuce and then add all of your prepared topping on top of that! Serve immediately.

How to serve

Something that sets wedge salads apart is the fact that you generally have to eat them with a knife and fork. This makes them feel just a bit fancier, and more substantial. I created a platter of several wedges for easy serving at the table!