Wedge Salad with Bacon and Feta Cream

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  • Level: Easy
  • Total: 1 hr 25 min (includes pickling time)
  • Active: 25 min
  • Yield: 4 to 5 servings
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8 slices bacon

1 head iceberg lettuce, cut into 6 wedges 

Chunky Feta Cream Sauce, recipe follows

2 medium tomatoes, diced 

Pickled Red Onions, recipe follows

Coarsely ground black pepper

Chunky Feta Cream Sauce:

2 ounces feta, crumbled

1/2 cup whole-milk Greek yogurt 

2 tablespoons olive oil

1/2 teaspoon paprika

Coarsely ground black pepper

Pickled Red Onions:

1 cup warm water

1/2 cup apple cider vinegar 

4 1/2 teaspoons sugar 

1 teaspoon kosher salt 

1 large red onion, thinly sliced 

Tabasco sauce 


  1. Add the bacon to a large saute pan, turn the heat to medium and cook, flipping after 5 minutes, until the bacon is crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, chop into small pieces.
  2. Arrange the lettuce wedges on a platter. Top with the Chunky Feta Cream Sauce, bacon, tomatoes and Pickled Red Onions. Season with coarsely ground black pepper.

Chunky Feta Cream Sauce:

  1. In a high-speed blender, combine the feta, yogurt, olive oil, paprika and a few turns of pepper and blend until very smooth. Taste and adjust the seasoning if desired. Cover and refrigerate until ready to use (this can be made a day or two in advance).

Pickled Red Onions:

  1. Whisk together the water, vinegar, sugar and salt in a bowl. Add the onion, cover and let sit at room temperature for an hour or in the refrigerator overnight. Add tabasco sauce to taste.