Iceberg Wedge Salad with Green Goddess Dressing

This tasty twist on the classic iceberg wedge salad is topped with an ultra creamy green goddess dressing made with avocado, greek yogurt, feta, and herbs.

Wedge Salad with Bacon

Let’s beat the heat with a sassy wedge salad topped with ultra-ripe late tomatoes, garden fresh herb dressing and a little crispy bacon for good measure.

Bacon is aways in season.

Of course so are bacon bits and tempeh bacon, if you’re one of my vegetarian besties. Simply make the swap and you’re ready to get your wedge on!

Much like my faceplant-worthy Grits a Ya Ya recipe, this dish was inspired by one of my favorite restaurants here in Pensacola, The Fish House. Everything I’ve tried on their menu is so absolutely delicious that I should probably just commit to copycatting the entire menu at this point. That’s not obsessive, right? I love that place like woah!

After moving from a town with very little non-chain restaurant options, I’m basically inundated with awesome restaurants on every corner. Yet somehow I keep going back to my favorites on repeat, typical!

Does anyone else have this problem? The cravings are so real right now.

Luckily I can save some cash and make a lot of my go-to restaurant dishes at home.

And luckily you can simply scroll down to the recipe and avoid my hunger induced rambles…

I get it. You’re hungry. I’m hungry. Let’s EAT!

Iceberg Wedge Salad with Green Goddess Dressing

Wege Salad
5 from 2 votes

Iceberg Wedge Salad with Green Goddess Dressing

This tasty twist on the classic iceberg wedge salad is topped with an ultra creamy green goddess dressing made with avocado, greek yogurt, feta, and herbs.

Course Salad
Cuisine American
Keyword Wedge Salad
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 380 kcal
Author Jenn Laughlin - Peas and Crayons



  • 4 slices bacon
  • 1/2 head of iceberg lettuce
  • 1/2 cup diced tomato plus extra to taste
  • 1/4 cup crumbled feta
  • 1-2 TBSP fresh minced parsley or chives to garnish optional
  • sweet balsamic glaze to taste

Green Goddess Dressing:

  • ¾ cup crumbled feta cheese (approx 3 oz)
  • 1/2 medium avocado
  • 2 stalks of green onion
  • 1/2 cup fresh chopped parsley
  • 1/4 cup quality olive oil
  • 1/4 cup plain greek yogurt
  • 3 TBSP red wine vinegar
  • 2 TBSP water
  • 1 clove of garlic
  • tsp salt or to taste
  • tsp dried oregano


  1. Chop bacon and add to a heated skillet on medium high heat. Pan fry until crisp, then remove from pan with a slotted spoon. Blot on paper towels and set aside.

  2. Combine dressing ingredients in a food processor or blender and pulse until emulsified. To control thickness, feel free to add extra olive oil, vinegar, or water to taste, until desired thickness + flavor is reached.

  3. Discard wilted outer leaves of your iceberg lettuce and slice lengthwise into 4 wedges. Arrange on a plate.

  4. Just before serving, top with dressing, tomatoes, feta, bacon, and optional herbs to garnish. If adding balsamic, drizzle on top and serve right away. Enjoy!

Recipe Notes

No blender or food processor? No problem! The dressing can be made by mashing the feta and avocado with a fork, mincing your green onion, parsley, and garlic, and thoroughly whisking in the remaining ingredients.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Iceberg Wedge Salad with Green Goddess Dressing
Amount Per Serving
Calories 380 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 49mg16%
Sodium 660mg29%
Potassium 410mg12%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 11g22%
Vitamin A 1293IU26%
Vitamin C 19mg23%
Calcium 238mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The glory of a wedge salad is how ridiculously versatile it is.

Red onion makes an excellent salad topper if you’re a fan and you can add any extra veggies your heart desires.

No avocado? No problem! Try this tasty wedge with Creamy Greek Yogurt Feta Dressing or mix things up with a Homemade Caesar Dressing.

Traditionally, iceberg wedge salads are made with a creamy buttermilk ranch dressing. Feel free to follow suit!

If you’re adjusting the recipe to make it paleo or whole30 compliant, feel free to skip the feta and use my Paleo Ranch Dressing.

Serving Suggestion:

We paired these wedges with chicken salad sandwiches (on a croissant – delicious!) and ice cold unsweet tea with some extra tomatoes and feta on the side. Love it so!

Iceberg Wedge Salad

If you get a chance to try this green goddess dressing kissed iceberg wedge salad, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!

Iceberg Wedge Salad

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Recipe Rating


  • Liz

    5 stars
    Green goddess salads are my FAVORITE and this wedge salad does not disappoint! YUM1

    • Thanks Liz! So glad you’re loving it!

  • Trang

    5 stars
    This wedge salad makes a great lunch and I love the green goddess dressing twist, love it!

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