This colorful Summer Wedge Salad is the perfect side dish to serve with grilled chicken, steak or fish. It would also be wonderful for a summer lunch.
During the summer months, easy recipes are the key. I want to be able to spend as much time as possible with my family and friends, enjoying the beautiful summer weather. When we prepare a dinner on the grill, a salad, like this Summer Wedge Salad, is a great side dish to have with it. Plus, this wedge salad is a delicious way to showcase fresh summer vegetables and it’s so easy to put together.
How To Make A Summer Wedge Salad:
Step One: Choose Your Veggies
To make the salad colorful, I chose a variety of tomatoes and peppers in shades of red, orange, yellow and green. Plus, a bright green cucumber.
Cut the multi-colored mini tomatoes into thin slices. Dice the colorful sweet peppers and chop a cucumber.
You can use whatever vegetables you have available either from your garden if you have one or from your local grocery store or farmer’s market.
Step Two: Lettuce Wedges
Then, get a head of trimmed iceberg lettuce. Hold the head of lettuce steady with one hand while using a large knife to cut it into 4-6 wedges.
Rinse each one with water. Then set them on a paper towel to drain before placing them on plates for serving.
If iceberg lettuce isn’t your first choice, you can also use butter lettuce or romaine lettuce for the wedges.
Step Three: Top and Serve
To finish, sprinkle each wedge with the colorful veggies you chose. I used sliced tomatoes, chopped peppers and diced cucumbers. Then, drizzle with ranch dressing or your favorite salad dressing.
Some other toppings you could add would be things like bacon bits, sunflower seeds, croutons, cheese, or fried onions.
Using a different salad dressing is also an option if you don’t enjoy ranch dressing. You could try a blue cheese dressing, creamy caesar dressing, a balsamic vinegar, or a creamy parmesan dressing.
Want More Salad Recipes? Try These Next!
A Corn Salad is a creamy combination of fresh sweet corn, colorful peppers, and ripe tomatoes! It is the perfect summer salad for potlucks, picnics, and barbecues.
Raspberry Parmesan Chicken Salad is my favorite salad recipe! It has baby spring mix, chicken, Parmesan, olives, raspberries, and raspberry vinaigrette.
This watermelon salad recipe is a delicious combo of spinach, watermelon, glazed pecans, and poppyseed dressing. It’s easy to make and perfect for summer!
Strawberry Pretzel Salad is cool and creamy with caramelized brown sugar pretzels and diced strawberries. There won’t be any leftovers of this fabulous salad!
- 1 head iceberg lettuce
- 1 cup multi-colored mini tomatoes
- 1/2 cucumber
- 1/4 cup red peppers
- 1/4 cup yellow peppers
- 1/4 cup orange peppers
- 1/2 cup ranch dressing
- Cut a head of trimmed iceberg lettuce into 4-6 wedges. Rinse and drain the lettuce wedges and place on plates.
- Cut multicolored mini tomatoes into thin slices.
- Chop colorful sweet peppers and diced a cucumber.
- Sprinkle each wedge with sliced tomatoes, chopped peppers and diced cucumbers.
- Drizzle with salad dressing and serve immediately.
MaryAnn says
I want to try the Blue Cheese salad dressing
Steph says
I’m a blue chees girl
Zoe says
The lemon vinaigrette