Muffuletta Wedge Salad
/A classic wedge salad is always fantastic, but this version brings a bold twist with a spoonful of muffuletta mix on top. The crisp iceberg, creamy blue cheese dressing, smoky bacon, and briny olives all come together in a way that’s punchy, fun, and seriously satisfying. It’s quick to assemble, big on texture, and the kind of salad that easily steals the spotlight at the table.
INGREDIENTS
Iceberg Lettuce (½ head, cut into 2 wedges): Crisp, cool, and sturdy — the perfect canvas for bold toppings and creamy dressing.
Crispy Bacon (4 slices): Adds smoky crunch and savory richness that plays beautifully against the fresh lettuce.
Red Onion (¼ cup, thinly sliced): Sharp, vibrant, and slightly sweet, giving each bite a little zing and color.
Cherry Tomatoes (1/4 cup): Halved cherry tomatoes bring a burst of acidity and a fresh pop of color that brightens the whole salad.
Blue Cheese Dressing (4 tbsp): Creamy, tangy, and full of character — it coats the wedge and ties all the flavors together.
Muffuletta Salad (2 tbsp): A briny, olive‑packed punch that brings the signature muffuletta vibe: bold, zesty, and irresistibly savory.
Salt & Pepper (optional): A simple finishing touch to sharpen flavors without overpowering the toppings.
Fresh Chives (sprinkle): A bright, herbal pop that adds freshness and a pretty hint of green on top.
ASSEMBLY
Make sure you’re starting with a fresh, crisp head of iceberg lettuce. Cut it in half, then peel away any soft or discolored outer leaves until you reach the clean, tightly packed layers. Slice each half again to create two wedges for a two‑serving dish.
Set the wedges cut‑side up on your plates. Spoon a generous amount of blue cheese dressing over the top, letting it cascade into the layers. Add the crispy bacon, red onion, muffuletta salad, and cherry tomatoes. Finish with a sprinkle of chives and a touch of salt and pepper if you like.