Watermelon Wedge Salad

This Watermelon Wedge Salad is one of the best wedge salads I've ever made! The sweetness from fresh watermelon perfectly balances the saltiness from bacon and blue cheese, a few of the classic wedge salad ingredients.

Course Main Course, Salad

Cuisine American

Keyword Summer Salad, Watermelon, Wedge Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 472kcal

Ingredients

1 large head iceberg lettuce
2 1/2 cups watermelon seeds removed and chopped
1/4 red onion sliced or diced
1/4 cup fresh basil chopped
1/2 cup blue cheese crumbles
5-6 slices thick-cut bacon

For the Dressing

1/3 cup kewpie mayo
1/3 cup sour cream
2-3 tbsp apple cider vinegar
Kosher salt and pepper to taste

Instructions

To make the dressing, combine the mayo, sour cream, apple cider vinegar, salt, and pepper in a small bowl or jar and whisk to combine. Adjust the thickness by adding more or less apple cider vinegar. Set aside until ready to serve.
For the salad, prepare the bacon according to package instructions or by pan-frying over high heat until cooked through and crispy. Pat dry to remove excess grease, then roughly chop or crumble to create bacon bits.
Prep the watermelon if needed by chopping into small chunks or cubes (remove seeds if not using a seedless watermelon). Wash and dry the fresh basil, then chop or thinly slice to use as garnish for the salads.
To build the salads, remove the stem/base of the head of iceberg lettuce. Peel away any outer leaves that have wilted or browned. Slice the remaining head into quarters and place in a bowl or on a salad plate.
Top the iceberg lettuce wedges with the chopped watermelon, sliced red onion, crumbled bacon, blue cheese crumbles, and fresh basil. Drizzle with the prepared dressing and garnish with cracked black pepper (optional). Serve immediately and enjoy.

Nutrition