BLT Wedge Salad Recipe: Smoky Bacon, Crisp Celery Crowns, and Creamy Herb Magic

This BLT wedge salad recipe transforms a classic into a showstopping dish with crispy bacon, golden celery crowns, and a creamy herb dressing that ties everything together.

The secret lies in perfectly toasted sourdough wedges that hold up to the juicy layers, while smoky bacon and tangy tomato create the ideal balance. I've been perfecting this recipe for summer gatherings, and it never fails to impress—even with picky eaters.

The foundation starts with crispy bacon that's cooked just until tender, then cut into bite-sized pieces for easy assembly. Fresh celery is sliced into thin strips and blanched briefly to create those signature crowns that add texture and visual appeal.

The creamy herb dressing, made with mayo, sour cream, and fresh herbs, binds it all together with a rich, tangy flavor that cuts through the richness of the bacon.

What you'll end up with is a salad that's as satisfying as it is beautiful—crisp lettuce, smoky bacon, juicy tomato, and perfectly toasted bread wedges all coated in that velvety dressing.

The presentation is just as important as the taste, with each wedge looking like a mini masterpiece ready to be served. This isn't just a salad; it's a centerpiece for any meal.

Serve it as a main dish for lunch or dinner, or as an impressive starter for dinner parties. The recipe scales easily, so you can adjust the portions to fit your needs. Here's how to make it—simple steps for a dish that always delivers.

Ingredients for blt wedge salad

Crispy bacon, golden celery crowns, and velvety dressing—here’s what makes this BLT wedge salad shine.

The sourdough is non-negotiable—day-old loaves from the bakery section have the perfect texture. Trader Joe's or Whole Foods usually have great crusty options, but any sourdough will work. For the bacon, thick-cut center-cut stays crispier longer. Look for packages labeled 'thick-cut'—anything thinner gets soggy fast. Iceberg lettuce should be crisp and firm, not wilted. Store it in the crisper drawer with a paper towel to keep it fresh. Celery? Thick stalks make the best crowns—avoid those thin, stringy ones.

No thick-cut bacon? Regular bacon cooked extra long works, but it won’t be as crispy. Swap fresh herbs for 1 tbsp dried mix, but fresh tastes way better. The mayo can be light or regular, but full-fat sour cream gives that creamy texture. For the dressing, Hellmann’s or Duke’s mayo are reliable, but store-bought is fine—just check the ingredients for additives. No Dijon? Yellow mustard at half the amount adds tang. The tomatoes? Roma or vine-ripened hold up best—avoid those mealy grocery-store varieties.

Bacon keeps 3 days in the fridge if stored in an airtight container. Lettuce stays crisp for 5 days if you wrap it in a damp towel. The dressing? 3 days max—it separates if left too long. For the celery crowns, blanch them right before serving so they stay crisp. Assemble the wedges just before eating—no soggy bread here. Double the recipe for parties—it disappears fast.

Step-by-step instructions for BLT wedge salad

Let's build this showstopping salad with crispy bacon, crunchy celery crowns, and that dreamy creamy dressing.

Start by cutting the 8 oz center-cut bacon into ½-inch thick slices—thick-cut bacon stays crispier longer. Arrange the slices on a baking sheet lined with parchment paper, leaving space between each piece. This prevents them from steaming instead of crisping.

Bake at 400°F for 12-15 minutes, flipping halfway through, until the edges are deep golden brown and the bacon is fully cooked. Watch closely after 10 minutes—it's done when the fat renders out and the edges curl slightly. Let the bacon cool for 5 minutes before handling, or you'll burn your fingers on that hot fat. Keep it on the baking sheet until ready to use.

Cut the 1 head iceberg lettuce in half lengthwise, then slice each half into ¼-inch thick wedges, keeping the core intact. This creates those signature crispy crowns. Place the wedges on a platter, core-side down, and brush each one lightly with 1 tablespoon olive oil. The oil helps crisp the edges when you broil them later.

Arrange the 2 whole fresh celery stalks in a cross pattern on top of the lettuce wedges, pressing down gently so they stand upright. This creates the classic celery crown look. Add the 2 whole Roma tomatoes, sliced into ¼-inch thick rounds, fanning them out around the celery. The tomatoes should peek out slightly between the lettuce wedges for that restaurant-worthy presentation.

Place the lettuce platter under the broiler and broil for 3-5 minutes until the edges of the lettuce are lightly browned and crispy. Keep a close eye on it—broilers can vary wildly in heat. You want just enough color to add texture, not burnt edges. Let the lettuce cool for 2 minutes before adding the remaining toppings.

Scatter the cooled bacon slices over the lettuce, overlapping them slightly for maximum coverage. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, then add the finely chopped fresh chives, fresh dill, and fresh parsley for that fresh herb magic. The herbs should be evenly distributed so every bite gets a burst of flavor.

In a small bowl, whisk together the ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth. The dressing should be thick but pourable—if it's too thick, add 1 teaspoon water at a time until it reaches the perfect drizzling consistency.

Stir in the 2 tablespoons fresh chives, 1 tablespoon fresh dill, and 1 tablespoon fresh parsley, mixing just until combined. The herbs should be evenly distributed but still visible for that pop of color. Taste and adjust the seasoning if needed—you might want a little more lemon juice for brightness or salt for depth.

Drizzle the creamy herb dressing over the BLT wedge, letting it pool slightly in the center for maximum flavor impact. The dressing should coat the lettuce, bacon, and tomatoes evenly, but don't drown it—you want each component to shine. Use the back of a spoon to gently spread the dressing around the edges of the platter.

Serve the BLT wedge salad immediately while the lettuce is still crisp and the dressing is at its creamiest. The contrast of the warm, crispy bacon, cool creamy dressing, and crunchy celery crowns makes this salad a true crowd-pleaser. Pair it with a cold beer or iced tea for the ultimate summer dish.

Perfect pairings for this dish

Crispy Bread Pairings

For an extra crunch, serve this BLT wedge with toasted garlic bread croutons—toss 1 cup cubed sourdough with 1 tbsp olive oil and 1 tsp garlic powder, then toast in a 375°F oven for 8-10 minutes until golden. The extra texture contrasts beautifully with the creamy dressing. 🥖

Beverage Matchups

A crisp lager like Peroni or Corona cuts through the richness of the bacon and dressing. For something lighter, try a sparkling lemonade—mix 1 cup lemonade with ½ cup sparkling water and a splash of gin for a refreshing twist. Both options balance the salad’s bold flavors.

Cheese Additions

Add blue cheese crumbles or sharp cheddar cubes for a tangy bite. I like Maytag blue cheese for its creamy texture and bold flavor. Sprinkle ¼ cup crumbles over the salad just before serving—it melts slightly from the warm bacon, creating a decadent contrast. 🧀

Spicy Kick Options

For heat lovers, add ½ tsp smoked paprika or ¼ tsp cayenne pepper to the dressing. Alternatively, top with 2 tbsp diced jalapeños> or a drizzle of sriracha mayo (mix 2 tbsp mayo with 1 tsp sriracha).