Dinner

Romaine Wedge Salad with Homemade Greek Yogurt Dressing and Bacon Recipe

ByElara Stone November 28, 2025November 28, 2025

Introduction

This Romaine Wedge Salad is a fresh and flavorful twist on a classic favorite. Crisp romaine hearts are topped with a creamy Greek yogurt-based dressing, juicy tomatoes, crispy bacon, and fresh chives for a perfect balance of textures and tastes.

A close-up of two plates with wedges of light green romaine lettuce each cut into a half, topped with small bright red diced tomatoes, crispy brown bacon bits, and chopped green chives, all drizzled with a white creamy dressing that pools slightly on the white plates. The texture of the lettuce is fresh and crisp with visible veins, while the tomatoes add a juicy contrast. The wooden table under the plates has been changed to a white marbled texture. In the back, a glass jar filled with more white creamy dressing garnished with chopped chives is visible, enhancing the fresh, homemade feel of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 romaine hearts
6 roma tomatoes, seeded and diced
6 slices bacon, chopped
Chopped fresh chives
10 ounces whole plain Greek yogurt
1.5 ounces feta cheese
1 tablespoon dried parsley
0.5 tablespoon onion flakes
1 teaspoon dried chives
0.5 teaspoon dried dill
0.5 teaspoon garlic powder
0.25 teaspoon salt
1/8 teaspoon black pepper

Instructions

Step 1: Combine all dressing ingredients—Greek yogurt, feta, dried parsley, onion flakes, dried chives, dried dill, garlic powder, salt, and black pepper—in a blender. Blend on high for 5 to 10 seconds until smooth. Pour the dressing into an airtight container and set aside.
Step 2: Cut the romaine hearts into wedges and rinse them well. If serving guests, trim about 1/8 inch off the bottom stem to help the wedges hold together, but don’t remove too much.
Step 3: Spoon or pour the Greek yogurt dressing generously over the romaine wedges.
Step 4: Top each wedge with one diced roma tomato and one piece of chopped bacon.
Step 5: Garnish with chopped fresh chives for a bright, flavorful finish. Serve immediately and enjoy!

Tips & Variations

For extra crunch, add toasted pecans or walnuts on top.
Substitute the bacon with crispy pancetta or omit for a vegetarian option.
Use fresh herbs instead of dried for a more vibrant flavor.
If you prefer a thinner dressing, stir in a little milk or water to reach desired consistency.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Keep romaine wedges separate and assemble just before serving to prevent sogginess. Bacon can be stored in the fridge for up to 4 days and reheated briefly if desired.

How to Serve

The image shows a salad with four main layers: the base is fresh green romaine lettuce leaves cut in halves, topped with small chopped red tomato pieces, followed by crispy brown bacon bits, and finished with thin green chive sticks sprinkled on top. The salad is served on two round white plates, each containing one or two lettuce halves, and a rectangular white plate holding four lettuce halves arranged close to each other. To the side is a small glass jar filled with creamy white dressing sprinkled with chopped chives, placed on a square white plate with a silver spoon resting beside it. The entire setting is arranged on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the Greek yogurt dressing can be made up to 3 days in advance and stored in the refrigerator. Give it a good stir before serving.

How do I keep the romaine from getting soggy?

It’s best to keep the romaine wedges and dressing separate until just before serving. Dress the salad right before eating to maintain the crisp texture.