This delicious grilled wedge salad features charred iceberg lettuce, cherry tomatoes, and fresh chives. It’s drizzled with a creamy blue cheese dressing made with Greek yogurt!
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We’ve been having some HOT summer weather in the Midwest this month! You know…those kind of days when you’re so tired from the heat that cooking food is the last activity you want to do.
On these days, I turn to “no cook” recipes or dishes that use the grill instead of the oven. This Grilled Wedge Salad with Yogurt Blue Cheese Dressing is my latest go-to meal for the dog days of summer.
I know, I know. Grilled salad sounds really strange! But searing iceberg wedges actually makes them super juicy and tender. Trust me, you’ll be pleasantly surprised by how delicious they taste with just a few minutes on the grill!
But that’s not the only good thing about this recipe. With a base of plain Greek yogurt instead of buttermilk, the creamy blue cheese dressing is a lighter twist on a classic. I also added juicy cherry tomatoes and chives to really up the freshness level!
How to Make Grilled Wedge Salad
First, let’s discuss how to cut lettuce wedges. Use a sharp knife to slice a large head of iceberg lettuce in half. Next, slice each half in half again to get four quarters.
Trim off most of the core from each quarter while still leaving some of the base intact. You don’t want them to fall apart on the grill!
Preheat the grill to medium-high heat. Brush each iceberg wedge with olive oil, and season with salt and pepper. Sear the wedges on the grill for 12 to 15 minutes, rotating as needed to promote charring.
While the wedges are on the grill, slice up some cherry tomatoes and chives, and whisk together the dressing. Assemble the salads when you’re ready to eat.
- You can make the yogurt blue cheese dressing up to 5 days in advance. Store in an airtight container in the fridge, and stir well before using.
- For a complete meal, serve grilled wedge salad on the side of grilled fish, tofu, burgers, my Sweet Potato and Black Bean Burgers, or my Summer Squash and Dill Salmon Burgers. You can also add white beans to the salad.
- Possible substitutions for the apple cider vinegar in the dressing include lemon juice and white vinegar.
- I love using mesh grill mats to grill veggies! Of course, the wedges will still cook well if placed directly on the grill too.
More Healthy Grilling Recipes
- Grilled Vegetable Skewers with Halloumi
- Grilled Stuffed Mushrooms with Caprese Salad
- Garlic Rosemary Grilled Cauliflower Foil Packets
- Grilled Broccolini with Lemon and Parmesan
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Grilled Wedge Salad with Yogurt Blue Cheese Dressing
- 1 head iceberg lettuce - quartered
- 2 cups cherry tomatoes - halved
- 2 tablespoon fresh chives - chopped
- Olive oil - for brushing
- Salt - to taste
- Freshly ground black pepper - to taste
- ¼ cup blue cheese crumbles - more to taste
For the dressing
- ½ cup plain Greek yogurt
- ¼ cup blue cheese crumbles
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Water - to thin; start with 2 tbsp
- Preheat the grill to medium-high. Prepare the iceberg wedges by shaving off most of the core with a knife while keeping the base intact. Brush each one with olive oil, and season with salt and pepper. Place them on the grill and cook for 12 to 15 minutes, rotating as needed to promote even charring. Remove from grill and transfer to serving dishes.
- While the wedges are cooking, whisk together the yogurt, blue cheese, apple cider vinegar, garlic powder, and water to your desired consistency.
- Assemble the salads by topping each grilled wedge with cherry tomatoes, chives, and blue cheese. Drizzle with the dressing. Serve warm.
- Make the dressing up to 5 days in advance. Store in the fridge, and stir well before using.
- Serve this salad with grilled fish, burgers, or tofu. You can also add white beans to the salad to bulk it up. It’s best served right away, but leftovers can last in the fridge for a couple of days.
- If you don’t have apple cider vinegar for the dressing, use white vinegar or lemon juice.
Happy summer! – Lizzie
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