Dinner

Crisp Wedge Salad with Homemade Ranch Recipe

ByMariam Harutyunyan October 13, 2026October 13, 2026

Introduction

This Crisp Wedge Salad is a refreshing classic made even better with a creamy homemade ranch dressing. Loaded with crunchy iceberg, savory bacon, hard-boiled eggs, and zesty toppings, it’s a perfect appetizer or light meal for any occasion.

A dark gray oval plate holds six wedge-shaped layers of light green iceberg lettuce, each topped with a mix of bright red cherry tomato halves and small pieces of crispy, golden-brown bacon. The wedges have a creamy white dressing drizzled over in soft, uneven patterns. Small bits of chopped purple onion and finely chopped green herbs are sprinkled on top, along with some golden brown crunchy crumbs scattered around. The plate sits on a white marbled surface surrounded by small white bowls filled with chopped purple onions, golden crumbs, and green chopped herbs, as well as a clear glass container of creamy dressing at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head iceberg lettuce (cut into wedges)
1 cup cherry tomatoes (halved)

4 eggs (hard boiled and quartered)
6 slices bacon (cooked and chopped)

¼ small red onion (finely chopped)
3 tablespoons chives (finely chopped)

½ cup toasted garlic panko breadcrumbs
1 cup sour cream (or use Greek yogurt)
½ cup buttermilk (or more if you want it runnier)

⅓ cup mayonnaise
2 tablespoons lemon juice
2 cloves garlic (grated or more to taste)

2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt (or more to taste)

3 tablespoons dill (finely chopped or use dried)

Instructions

Step 1: Make the homemade ranch dressing by combining sour cream, buttermilk, mayonnaise, lemon juice, grated garlic, garlic powder, onion powder, kosher salt, and dill in a bowl. Mix well and set aside.
Step 2: Cook the bacon pieces on medium heat until crispy. Transfer to a paper towel-lined plate to drain.

Step 3: Hard boil the eggs for 10 minutes, then place them in an ice bath for 5 minutes. Peel and quarter the eggs.
Step 4: Toast the garlic panko breadcrumbs in a dry pan over medium heat until golden brown, then let cool.
Step 5: Cut the iceberg lettuce into halves and then into four wedges. Arrange the wedges on a large platter.

Step 6: Drizzle some of the ranch dressing over the lettuce. Top with halved cherry tomatoes, quartered eggs, crispy bacon, and finely chopped red onion.
Step 7: Drizzle more dressing over the salad, then sprinkle with chopped chives and toasted garlic panko breadcrumbs.
Step 8: Serve with extra ranch dressing on the side and enjoy immediately.

Tips & Variations

For a tangier dressing, add extra lemon juice or a splash of apple cider vinegar.
Swap out bacon for crispy pancetta or omit for a vegetarian version.
Try adding avocado slices or radishes for added texture and color.

Use Greek yogurt instead of sour cream for a lighter ranch dressing.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 5 days. Keep salad components separate to maintain freshness—lettuce and toppings should be added just before serving. Reheat bacon lightly if desired; do not reheat the eggs. The salad is best served fresh.