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Italian Wedge Salad is a delicious upgrade on that basic iceberg lettuce recipe. Top Romaine hearts with crispy prosciutto, mozzarella, parmesan, and a light and easy creamy balsamic dressing for a tasty twist on the classic with favorite flavors from Italy. It’s a perfect pairing to add some Italian style when you serve it with a soup and salad lunch, alongside a sandwich, or have it as a side dish for a chicken or steak dinner.
Disclosure: This post is sponsored by ReganMillerJones, Inc and the General Mills Bell Institute of Health and Nutrition on behalf of ProgressoTM. I received free samples of the soup mentioned and was compensated for my time.
Every day I get all sorts of reminders on my various social media accounts of what happened on this day last year, and the year before, and the year before. Around this time last year we had just finished digging out from three feet of snow. Now I know this is a common occurrence in many parts of the country, but in the Washington, DC area, this was a huge deal and it took over a week for things to get back to normal. Well, as normal as possible given that we still had mountains of snow blocking sidewalks and intersections.
Seeing these images made me feel somewhat comforted and hopeful. We haven’t had much snow this year, and while we have had a few cold spells, we really haven’t seen long and repeated cold snaps like we have the past few years. But I think this year I’ve also gotten a bit spoiled.
Last year I was churning out new recipes left and right, making all sorts of fabulous food for my family and to share with all of my readers. This year, if it gets even the least bit cold and windy, I want to stay all cozy in the warmth of my home instead of trekking out to the grocery store. I’m cobbling together dinners with random stuff I have in the fridge, freezer, and pantry. Scrambled eggs for dinner have happened quite a bit.
But the family isn’t complaining because I always keep my fridge, freezer, and pantry stocked with essentials like lettuce, balsamic vinegar, cheese, and soup. By doing this, you can pull off some pretty fabulous meals, even taking the classic comfort food combo of soup and salad and making it extra wholesome and delicious…
Italian-Style Wedge Salad
Everyone loves the traditional wedge salad loaded with blue cheese and bacon. But it’s fun to change up a classic, like when I swapped out the tomatoes to make Strawberry Wedge Salad with Bacon and Blue Cheese. In this Romaine wedge salad, all of the ingredients got an Italian twist.
Not only is it a new and tasty way to enjoy an old favorite, but it is also a bit lighter, while still just as satisfying. Try it for a salad that is filled with flavors and textures and enjoy a veggie-packed, wholesome meal.
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
What You’ll Need
Instead of the usual iceberg, this wedge salad recipe is made with Romaine hearts. Any Romaine hearts will do, but my local warehouse club sells hearts that are a bit shorter but with more dense leaves than the typical Romaine hearts, so I find they work well for this type of salad.
If you end up using iceberg lettuce, you’ll want to cut out the core and cut it into quarters. But the Romaine hearts only need to be cut in half.
The tomatoes are still here. I like to use cherry or grap tomatoes that have been halved or quartered. But you can also use Roma or any other fresh tomato cut into chunks.
Unlike most, this is a wedge salad without blue cheese. Instead, it keeps its Italian flair with mozzarella and parmesan. Fresh mozzarella adds a nice, soft texture, thought regular mozzarella will taste great too. If you the small balls of mozzarella, you can cut them in half or quarters. A large one should be cut into small cubes.
Shredded or grated parmesan is fine, but I always recommend a good-quality parmesan for the best flavor. Meaning, skip the green can. It’s fine if that is all you have, but the different fillers take away from that pure, salty, amazing parm flavor.
Instead of the usual bacon, it swapped with a bit of crispy prosciutto. You can put slices of prosciutto a cooling rack set on a baking sheet and bake till crisp. Or cooke them in a pan just like you would with bacon.
The romaine wedge salad is drizzled with a creamy balsamic vinaigrette that is made with Greek yogurt. It’s nice and light, but still super flavorful and creamy. Or choose your favorite Italian dressing or vinaigrette. Even my Healthy Caesar Dressing would be a tasty option.
Any homemade or storebought croutons add a bit of crunch to your salad. But these naturally gluten free Italian Herb Parmesan Polenta Croutons are a unique and tasty addition.
If you want to keep it low carb but still want a crunchy topping, try Whisps Parmesan Crisps.
Make it a meal
This Italian-Style Wedge Salad recipe can certainly be a light lunch on its own or with some Spinach Artichoke Quinoa Bites, Caprese Air Fryer Zucchini Fritters, or Mozzarella Cauliflower Tots. However, you can also pair it with other dishes to make a meal the family will love, like these ideas.
Soup and salad
Sandwich and salad
- Italian BLT (Prosciutto, Arugula, and Tomato)
- White Cheese Pizza Grilled Cheese
- Meatball Sub from Fearless Dining
Soup and salad is always an easy dinner. This is especially true when you serve it with one of the soups from ProgressoTM, since soup served as part of your meal helps you feel full and eat less at that meal. So instead of weighing down your greens with a ton of heavy ingredients, you can lighten up that wedge and still be satisfied when you share a can of ProgressoTM soup along with your salad.
Speaking of gluten free, the Savory Chicken and Wild Rice Soup served with this salad is one of over twenty varieties of Progresso soup that are gluten free. You can also find options for everyone’s favorite comforting chicken soup that are reduced sodium and light, as well as traditional hearty classics. And in all of their chicken soups, Progresso is now serving white meat chicken with no antibiotics ever, along with all of the other simple, high quality ingredients. That’s a soup to get excited about!
Get more information about ProgressoTM soups and recipe ideas for how to #SoupYourWay by following them on Facebook, Pinterest, and Instagram, and learn more about the science behind healthy, wellness, and nutrition from the General Mills Bell Institute of Health and Nutrition by following them on Facebook, Instagram, LinkedIn, and YouTube.
More salad recipes
- Italian Country Poached Pear Salad with Candied Walnuts
- Grilled Chicken Caesar Salad
- Romaine Wedge Salad with Hot Bacon Dressing
And if you love a good wedge salad recipe, check out 12 Tasty Twists on the Classic Wedge Salad
Italian-Style Wedge Salad
For two salads:
- 1 slice prosciutto
- 1 Romaine heart cut in half lengthwise
- 1/2 cup grape tomatoes halved
- 1/4 cup mini mozzarella cheese balls
- 1 Tablespoon grated parmesan cheese
- Parmesan Polenta Croutons or your favorite homemade or store bought croutons
For the Creamy Balsamic Greek Yogurt Vinaigrette Dressing:
For the salad
- Prepare the crispy prosciutto by preheating your oven to 350°F, placing the prosciutto on a cooling rack which is set on top of a baking sheet, and baking for 6-8 minutes per side, or until crispy. Set aside on paper towels to drain. Alternatively, you could cook it in a pan on the stove top over medium low heat until crispy.
- Place half of a Romaine heart on each of two plates. Top each with half of the tomatoes, mozzarella, and parmesan. Crumble half of a slice of prosciutto on each salad, drizzle with about a tablespoon or two of dressing, and top with a couple tablespoons of the croutons.
For the Creamy Balsamic Greek Yogurt Vinaigrette Dressing
- Combine all ingredients in a bowl or jar and shake or whisk until combined and smooth. Adjust seasoning with salt and pepper.
For the Parmesan Polenta Croutons
- Whisk the cornmeal, water, and salt together in a medium saucepan, and place over medium to medium-high heat.
- Bring to a boil, then cook, stirring almost constantly, for 15-20 minutes, or until the polenta is thick and sticky.
- Stir in the cheese, garlic powder, and Italian seasoning.
- Remove the polenta from the pot and place onto plastic wrap or in a baking dish sprayed with olive oil or cooking spray.
- Shape into a rectangle, about ½ in. thick, wrap in plastic wrap, and place in the refrigerator until cooled.
- Preheat your oven to 450°F.
- Cut the polenta into ½ in. cubes, and place in a single layer, not touching, on a baking sheet coated with olive oil or cooking spray. Spray some more olive oil or cooking spray over the cubes.
- Bake for 25-30 minutes, turning every 8-10 minutes, until browned and crispy.Serve over your favorite salad.