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Mediterranean Wedge Salad


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This easy Mediterranean Wedge Salad features crunchy veggies, tangy feta cheese and salty olives. And the best part is you’ll need just 10 minutes to prepare it.

The simple salad can be paired with most proteins like chicken, beef and fish. Which makes it the perfect side dish. Or sprinkle on diced chicken for a main dish salad. Either way, we like to add a drizzle of our homemade Greek yogurt dressing for a finishing touch.

Overhead view of Mediterranean Wedge Salad on a white plate with a fork.

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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.

One of the best things about a Greek wedge salad is that the prep is minimal. Instead of chopping a head of lettuce you’ll cut it into four pieces. Then sprinkle on your favorite toppings. That’s it! Easy peasy lemon squeezy.

Prepare to be wowed with this easy Mediterranean Wedge Salad. It’s perfect for a light lunch or a colorful side dish with dinner. For more greens recipes be sure to check out easy summer salad ideas.

What dressings go well with Mediterranean wedge salad?

Today we’re using a scratch-made creamy Greek yogurt dressing, but you can switch things up. If you prefer a dressing with an olive oil and red wine vinegar base, try this Panera Greek Salad dressing copycat. And the yogurt-based dressing on our chicken cobb salad tastes great on a traditional wedge salad.

How can I add more protein to a salad?

You can add diced chicken or steak or crumbled bacon for more protein (make sure the meat is cooked prior to adding to the salad). Adding protein will make it more of a main course salad.

Ingredients needed to make Mediterranean Wedge Salad with text overlay.

What are the key ingredients in a Mediterranean Wedge Salad?

  • head of iceberg lettuce – rinse and pat dry with a paper towel or use a salad spinner before slicing
  • cherry or grape tomatoes – look for smaller ones
  • English cucumber – try Persian cucumbers if you can find them
  • red onion – for a milder flavor use white or sweet onion
  • feta cheese – regular or reduced fat will work with this recipe
  • olives – kalamata olives have a richer flavor, but you can also use black olives
  • salt & black pepper – adjust to your liking
  • Greek salad dressing – use our creamy Greek yogurt dressing or your favorite.

How to Make Wedge Salad with a Mediterranean Twist

Cut the head of lettuce into 4 quarters. Cut away the stem and discard.

Place the iceberg wedges on a serving tray or individual plates. 

Side by side images of lettuce wedges and assembled salads on a white platter with text overlay.

Top each wedge with tomatoes, cucumbers, onion, feta, and Greek olives. 

​Sprinkle the wedge salad with salt and pepper to taste. 

Assembled wedge salads on a white serving tray and drizzling Greek yogurt dressing over a wedge with text overlay.

Drizzle with your preferred dressing and serve. 

Tips for making a wedge salad

  • To make the salad 1-2 days in advance: the vegetables can be prepped and stored separately up to 1 day in advance. The homemade dressing can be made 1-2 days ahead of time. Assemble the wedge salads when you are ready to serve.
  • To prevent the lettuce from browning I cut the heads with a lettuce knife.
  • When serving a larger crowd, chop the lettuce like you would for salad and sprinkle on the toppings. While it won’t be a traditional wedge salad, this method saves a lot of time and cuts down on the number of lettuce heads you will need. 
Closeup view of Greek wedge salad on a plate.

What types of lettuce are best for Mediterranean wedge salad?

Iceberg lettuce is the most popular for wedge salads because it holds it shape for individual servings. Romaine lettuce is another option.

Wedge Salad Substitutions and Variations 

  • For more of a Mediterranean salad vibe, use a head of romaine lettuce in place of the iceberg. You will need two heads of romaine to serve 4 people. 
  • Feel free to customize the ingredients. Most traditional wedge salads include blue cheese crumbles, crispy bacon crumbles, and bleu cheese dressing.
  • If you prefer a vinegar and oil style dressing, try the homemade dressing from our copycat Panera Greek salad recipe.
  • Add crispy chickpeas for a crunchy element. You can also use pine nuts.
Dressing being poured on a salad wedge.

What to serve with a Mediterranean salad

This is a sizable salad so you may not need any other side dishes. If you do opt for sides, try simple roasted vegetables like asparagus, Brussels sprouts, pickled beets or green beans.

When it comes to pairing with a main dish we love a tasty filet and potatoes, grilled chicken, or beef kabobs. It’s also a good side salad to serve with gyros or chicken shawarma wraps

How to store leftover salad

We don’t recommend storing leftover salad after it’s been assembled and dressed because the lettuce gets soggy.

More Easy Salads and Dressings:

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Mediterranean Wedge Salad with homemade Greek Yogurt dressing with text overlay.
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This recipe was shared at the Weekend Potluck.

A plate of Mediterranean Wedge Salad with a fork.

Mediterranean Wedge Salad

This easy Mediterranean Wedge Salad features crunchy veggies, tangy feta cheese and salty olives. And the best part is you'll need just 10 minutes to prepare it.
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Course: Salad
Cuisine: American, Mediterranean
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Calories: 117kcal
Author: Lori @ A Reinvented Mom


  • 1 head iceberg lettuce, rinsed and dried
  • ½ cup cherry or grape tomatoes, halved or quartered
  • ½ cup English cucumber, sliced and quartered or chopped
  • ½ medium red onion, sliced
  • 4 ounces feta cheese, crumbled
  • ¼ cup olives, chopped
  • salt & pepper, to taste
  • 1 recipe for Greek Yogurt Salad Dressing, optional, or your preferred dressing


  • Cut the iceberg lettuce into 4 quarters then cut out the stem pieces and discard.
  • Arrange the lettuce wedges on a platter or individual serving plates, cut side up.
  • Top each wedge with an equal amount of the tomatoes, cucumber, red onion, feta, and olives.
  • Season with salt & pepper to taste.
  • Drizzle with the Greek Yogurt Salad Dressing or your preferred dressing.


  • Substitute 2 heads of Romaine lettuce for the iceberg if preferred. Slice the heads in half, serving one half per person.
  • Sprinkle with air fried chickpeas for a crunchy addition.
  • This salad doesn’t store well after it’s assembled and dressed because the lettuce gets soggy.
  • Nutritional information doesn’t include salad dressing.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom

Nutritional Estimate

Serving: 1wedge | Calories: 117kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 471mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 934IU | Vitamin C: 9mg | Calcium: 176mg | Iron: 1mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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