What I love about Summer Wedge Salad with Ranch Dressing
Summer is here, and it’s time to beat the heat with meals that are quick and refreshing, like this Summer Wedge Salad with Ranch Dressing! It requires almost no cooking, is perfect for lunch and ready in just 20 minutes! It’s light, packed with fresh ingredients, and the only thing you need to cook is the bacon. With this recipe, you’ll spend less time in the kitchen and more time soaking up the sun.
The ingredients are simple, and the homemade ranch dressing is a breeze to whip up. If you’ve never made your own dressing before, don’t worry—it’s easier than you think and absolutely worth it. Unlike store-bought versions loaded with trans fats, added sugars, and inflammatory oils, this homemade version is clean, fresh, and full of flavor. I haven’t bought salad dressing in years—and I’m never going back!
These wedge salads come together effortlessly. Hosting friends for lunch? Set out the toppings and let everyone customize their own plate. Cleanup is minimal, and the result is a light, satisfying meal that works for lunch or dinner—especially on those blazing hot days.
Recipe Notes
A few things to keep in mind:
- Mayonnaise – You will want to use real, good quality mayonnaise for this recipe. It will make all of the difference in flavour.
- Herbs – The herbs are what make a ranch dressing a ranch dressing! For this recipe, we are using a mix of fresh herbs including chives, parsley and dill. Using fresh herbs makes a world of a difference in flavour, but again if you are in a pinch you can certainly use dried herbs.
- Tomatoes – Sliced cherry tomatoes are the perfect topping for this summer salad. They bring bright, beautiful colour and refreshing flavour to the mix. You can really use any kind of chopped tomato that you like here. Grape tomatoes also work well.
- Onion – This salad needs a little onion-y flavour, so I opted for some finely diced purple onions. They also add a pretty purple colour to the salad for presentation. If you want something a little less “spicy”, you could use either sliced shallots or green onions instead.
FAQ:
Yes! Once the dressing ingredients have been added to the mason jar and mixed, you can store it in the fridge until you’re ready to use – up to 4 days in advance.
Yes. There are lots of dairy-free options for sour cream these days. Pick your favourite one to use as a substitute!
Yes! Grilled chicken cut into small cubes would add a good amount of protein and make it more like a club salad – delicious!
You can use dried herbs in a pinch, but I’m telling you the fresh herbs are worth it! They bring such vibrant, fresh flavour to the dressing to make it super yummy.
Summer Wedge Salad with Ranch Dressing
Equipment
- 1 Medium-sized Fry Pan
Ingredients
For the salad:
- 1 head organic iceberg lettuce
- 1/2 cup cherry tomatoes halved
- 1/2 ripe avocado diced
- 1/4 purple onion finely diced
- 375g organic bacon
- 1/2 cup gluten-free breadcrumbs (or panko crumbs)
For the dressing:
- 1/4 cup avocado oil mayonnaise
- 1/4 cup full-fat sour cream
- 3 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1 1/2 teaspoons fresh chives finely chopped
- 1 teaspoon fresh parsley finely chopped
- 1 teaspoon fresh dill finely chopped
- 1 pinch salt and pepper to taste
Instructions
- Make the ranch dressing: Add the mayonnaise, sour cream, lemon juice, dijon mustard, garlic, fresh herbs and salt and pepper to a mason jar.
- Secure the lid and shake vigorously until fully combined. Let it chill in the fridge while you make the salad.
- Cut the iceberg lettuce into quarters and wash them. Pat them dry with a tea towel and set them aside on a plate.
- Dice the bacon and add to a medium-sized frying pan. Cook over medium heat, stirring occasionally until brown and crisp, about 3-5 minutes. Remove to a paper towel-lined plate.
- Drain the excess bacon grease from the pan and then add in the panko crumbs. Toast over medium heat, stirring constantly until just browned. Remove the pan from the heat.
- Assemble the salads: drizzle the ranch dressing evenly over the 4 salad wedges and top with cherry tomatoes, cooked bacon, diced avocado, purple onion, and toasted panko crumbs.
- Season with fresh cracked pepper and enjoy!
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