Iceberg Wedge Salad

September 17, 2018

Iceberg Wedge Salad

Plump, refreshing iceberg is stimulated by spicy, unctuous ranch dressing, The bright acidity of tomato is balanced by olives’  salty umami. 


1 head iceberg lettuce, washed and quartered

16 cherry tomatoes, halved and liberally salted

16 kalamata olives, pitted and halved 

Ranch Dressing

1 cup Mayo

1/2 cup Greek yogurt

1 tablespoon fresh parsley chopped finely

1-2 cloves garlic minced 

1/4 teaspoon dried dill

1 tablespoon fresh chives snipped (or 1/2 tablespoon dried chives)

1 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice 

Himalayan pink sea salt to taste

Ground pepper to taste

Add all ingredients to a jar and shake vigorously. 

Assemble by generously dribbling each wedge with dressing. Drain tomatoes and strew evenly over salad with dashes of olive.

XOXO Vicky


Recipe designer – Vicky Gosse

Photo credit – Georgia Gosse