Watermelon Wedge Salad with Blue Cheese and Bacon

This Watermelon Wedge Salad with Blue Cheese and Bacon is one of my favorite summer salads! It’s refreshing, simple to prepare, and easy to customize to fit your tastes – what more could you want for #SaladsThatDontSuck?

Are you a fan of iceberg lettuce? It’s the main ingredient in the classic wedge salad. But as a dietitian, I find it’s hit or miss. If it’s in a bowl with a few sad tomatoes, a dusting of cheese, and drowned in dressing to make it taste like something…well, I personally think that’s not the best way to enjoy it.

For this Watermelon Wedge Salad, we’re helping iceberg shine by giving it a summertime update!

This salad is so colorful and vibrant, it actually gets me excited to put “iceberg lettuce” on my shopping list! And trust me, that’s something I didn’t think I’d ever do. I used to describe it as “crunchy water” and I think that might have been a little harsh. It has its merits!

Here’s Why You’ll Love This Watermelon Wedge Salad:

• It’s so simple to make! The only thing you have to cook is the bacon. And if you don’t have time for that, keep scrolling because I have a time-saving option, too!
• This is a great way to use up watermelon in a unique way. I’m sure it’s no challenge to put away a perfectly sweet watermelon, but save this recipe just in case you’re looking for new ideas.
• It’s versatile and easy to customize. Swap the blue cheese for feta or another favorite, or add any leftover veggies you need to use up. No matter what, it’s going to taste great!

Ingredients You’ll Need

To make this summer-inspired wedge salad recipe, here’s what you’ll need:

Ingredients: seedless watermelon, iceberg lettuce, bacon, red onion, blue cheese crumbles, and fresh basil are the main ingredients. To make the easy DIY dressing, use kewpie mayo, sour cream, apple cider vinegar, and some salt and pepper to taste.

Street Smart Nutrition Tip: Kewpie mayo is different from regular mayonnaise or Miracle Whip because it is made with only egg yolks. This Japanese-style mayo is creamier than American versions. It also contains MSG (monosodium glutamate) for a more savory, umami flavor. American versions usually taste more tangy due to the vinegar. I prefer kewpie mayo but if you don’t have it or prefer the other options, feel free to exchange it in a 1:1 swap.

Equipment: grab your favorite cutting board and chef’s knife, as well as some measuring cups and spoons. You’ll also need a small mixing bowl to prepare the dressing and a skillet for cooking the bacon.

Most recipes for a watermelon wedge salad use a sliced watermelon wedge as the base of a salad. Literally, a wedge of watermelon! This is a fun way to eat it, too. You can top it with summer-ripe tomatoes, fresh herbs, or flavorful greens like arugula. Here’s a delicious example using cucumber and feta. But for my Watermelon Wedge Salad, we’re still using the iceberg lettuce as a base.

What’s In a Wedge Salad?

I’m so glad you asked! The wedge salad is a menu classic and I always see it on steakhouse menus and other traditional American-style restaurants. This is usually what’s in a wedge salad:

• A head of iceberg lettuce, quartered into the recognizable wedge shape
• Crispy bacon, which adds even more crunch plus a salty flavor
• Tomatoes
• Red onions
• Blue cheese, although you can also serve with feta, gorgonzola, or other crumbly cheese
• Generous garnish of cracked black pepper
• Creamy dressing, such as ranch or blue cheese dressing

There are many combinations and variations, and restaurants usually have their own signature version of a classic wedge salad. But what is your kitchen if not your own personal restaurant? You’re the executive chef so you make the calls! This Watermelon Wedge Salad with blue cheese and bacon doesn’t stray far from the classic version. Just think of it as swapping the tomatoes for the watermelon.

Although…now that I think about it. It would be pretty delicious if you still threw a few cherry tomatoes on top…

What about the time-saving version?

I didn’t forget! I promised you an even faster option for when you have literally no time to make a meal. Here’s what I use to cut down total time from 20 minutes to under 5:

• Skip the head of iceberg lettuce and just use pre-washed and chopped greens. Dealer’s choice, it can be iceberg, spring mix, or anything else.
• Use a store-bought dressing instead of mixing up your own. This eliminates extra dishes and there’s absolutely nothing wrong with reaching for the more convenient option.
• Use bacon bits instead of cooking bacon. You’ll miss out on some of the texture and size, as bacon bits won’t be nearly as big or crunchy. But they still add enough flavor to you Watermelon Wedge Salad that it can work.

And that’s it! Maybe I should do a video to time it from start to finish. I really think this could be done in under three minutes if you already had your watermelon chopped and ready to go!

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Did you try this recipe? Let me know what you think by giving it a rating or leaving a comment. Don’t forget to save and share!

And if you’re really into Salads That Don’t Suck (like me), check out these other options. They all feature fruit for deliciously sweet flavor:

• Panzanella with Cantaloupe and Prosciutto
• Salmon Salad with Grilled Peaches and Chimichurri
• Vegan Pomegranate Salad with Creamy Pom-Honey Mustard Dressing

As always, thanks for reading and cheers to fearlessly nourishing meals!