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–+ servings
greek wedge salad halves on a large platter.
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5 from 1 vote

Greek Wedge Salad

A twist on a classic, this Greek Wedge Salad features olives, capers, and a yogurt dressing on a bed of baby iceberg lettuce.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Greek
Servings: 6 servings
Calories: 112kcal
Author: Sarah Baumeister

Ingredients

Wedge Components

  • 2-3 heads of 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 garlic clove minced
  • 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.

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 13mg | Sodium: 647mg | Potassium: 439mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1159IU | Vitamin C: 22mg | Calcium: 152mg | Iron: 1mg