Grilled BLT Wedge Salad with Ranch Dressing

Crisp, smoky, and full of fresh flavor – this Grilled BLT Wedge Salad is a refreshing twist on a classic favorite.

Nothing says summer like a crisp wedge salad, and this version takes it to the grill for extra flavor and flair. Made with Tanimura & Antle Iceberg Lettuce, the hearty wedges hold their crunch beautifully when lightly grilled, giving every bite a perfect balance of char, coolness, and creaminess.

Juicy heirloom tomatoes, smoky bacon, and Tanimura & Antle Artisan® Sweet Red Onion come together for that timeless BLT combination, while a homemade buttermilk ranch dressing ties it all together. The result? A salad that’s elegant enough for entertaining yet simple enough for a weeknight dinner.

Instructions:

Step 1: Make the Ranch Dressing

In a medium bowl, whisk together all ingredients. Whisk until smooth. Cover and refrigerate for at least one hour to let the flavors meld. Taste and adjust seasoning before serving.

Step 2: Prep the Grill

Preheat your grill or a grill pan over high heat. While it heats, core and cut the Iceberg Lettuce. Brush the cut sides lightly with olive oil to help achieve that perfect char.  

Step 3: Prepare the Pico de Gallo

Place the lettuce wedges cut-side down on the hot grill. Grill for about 2 minutes on the cut side only – just until lightly charred but still crisp. Remove from heat and set aside to cool slightly.

Step 4: Build the Salad

Arrange grilled wedges on a platter or individual plates.  Top with quartered tomatoes, thinly sliced Artisan Sweet Red Onion, crumbled bacon.

Step 5: Finish and Serve

Drizzle generously with your homemade ranch dressing. Garnish with extra herbs or black pepper if desired. Serve immediately and enjoy the crisp freshness of Tanimura & Antle Iceberg Lettuce paired with smoky bacon and creamy ranch – a refreshing take on a timeless favorite.