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This Italian Wedge Salad is a fresh and flavorful twist on the classic. Crisp Romaine lettuce is topped with prosciutto, mozzarella, tomatoes, and parmesan, then drizzled with creamy balsamic dressing. It’s an easy way to bring bold Italian flavors to your table. Great as a side, a starter, or even a light meal!
Delicious Details
- Cuisine Inspiration: American, Italian
- Primary Cooking Method: Oven, No-cook
- Dietary Info: Gluten-free option
- Skill Level: Easy
Italian Wedge Salad – A Classic With a Twist!
There is so much to love with a traditional wedge salad loaded with blue cheese and bacon – it’s one of my favorite things to order at a restaurant. But it’s fun to change up a classic, like when I swapped out the tomatoes to make Strawberry Wedge Salad. In this Romaine wedge salad, all of the ingredients get swapped with an Italian-style option. It’s a new and tasty way to enjoy an old favorite! Here’s why you’ll love it…
- Homemade or shortcuts. I give you all the information to make the dressing and even the croutons from scratch, but you can also save time and effort with store-bought versions.
- All the flavor you love. It has the crisp lettuce, juicy tomatoes, cheese, and crispy, salty bits on top that you expect, but all with an Italian-inspired upgrade.
- Easily made gluten free. The only swap is the croutons, and you can choose to buy a box of gluten free croutons, or try my version made with polenta!
Recipe Ingredients and Variations
Here is an overview of what you’ll need to make this recipe, plus any substitutions you can make. I also give you some alternatives to customize the Italian wedge salad and make it your own. Scroll down to the recipe card for the full amounts and detailed instructions for all of the components. You can also check out the individual posts for the salad dressing and croutons for more details if you are making them from scratch.
- Romaine lettuce. 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. A traditional iceberg wedge would be fine, too.
- Cherry or grape tomatoes. Halved or quartered. You can also use Roma or any other fresh tomato, cut into chunks.
- Cheese. A combination of fresh mozzarella and parmesan adds that soft creaminess and salty flavor. I like the tiny balls of mozzarella, but if you can’t find them, you can cut the mozzarella into small cubes.
- Prosciutto. Cooked in the oven till nice and crispy. If you can’t get your hands on prosciutto, you can cook bacon and crumble it.
- Salad dressing. The recipe includes 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 homemade or store-bought Italian Dressing or Balsamic Vinaigrette. Even my Caesar Dressing would be a tasty option.
- Croutons. Any homemade or store-bought croutons add a bit of crunch to your salad. But these naturally gluten free 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 serving suggestions.
- Soup and salad. My lighter Stuffed Pepper Soup and Greek Chicken Zoodle Soup are great options, or go with hearty Minestrone.
- Have a sandwich. A cozy option is White Cheese Pizza Grilled Cheese and a Meatball Sub from Fearless Dining would be delicious.
- Pasta dinner. This makes a great side salad when you serve a comforting Italian Noodle Casserole or Eggplant Parmesan Casserole, or a dish of Penne with Tomato Cream Sauce.
- With chicken or beef. On cold days, make a Balsamic Roast Chicken or Mozzarella Stuffed Meatloaf. Or in the summertime, use fresh tomatoes for Hasselback Caprese Chicken or fire up the grill for Italian Burgers.
More Salad Recipes
Italian Wedge Salad
Ingredients
For two salads:
- 4 slices prosciutto
- Creamy Balsamic Dressing
- 2 Romaine hearts, cut in half lengthwise
- 1 cup grape tomatoes halved
- 1/2 cup mini mozzarella cheese balls
- 2 Tablespoons finely shredded parmesan cheese
- 1/2 cup croutons such as the Polenta Croutons below or your favorite homemade or store bought croutons
For the Creamy Balsamic Dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup balsamic vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- salt and pepper to taste
For the Polenta Croutons
- 1/2 cup cornmeal or polenta
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 2 Tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
Instructions
For the salad
- Prepare the crispy prosciutto by preheating your oven to 350°F, placing 4 slices 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.
- In the meantime, prepare the Creamy Balsamic Dressing.
- Cut in half the 2 Romaine hearts, and place one on each of four plates. Divide 1 cup grape tomatoes, 1/2 cup mini mozzarella cheese balls, and 2 Tablespoons finely shredded parmesan cheese between the plates. Crumble half of a slice of prosciutto on each salad, drizzle with about a tablespoon or two of dressing, and top with 1/2 cup croutons, about 2 Tablespoons on each.
For the Creamy Balsamic Dressing
- Combine 1/2 cup plain Greek yogurt, 1/4 cup balsamic vinegar, 2 Tablespoons olive oil, 1 Tablespoon Dijon mustard, and 1 Tablespoon honey in a bowl or jar and shake or whisk until combined and smooth. Adjust seasoning with salt and pepper.
For the Polenta Croutons
- Whisk 1/2 cup cornmeal, 1 1/2 cups water, and 1/2 teaspoon kosher 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 2 Tablespoons grated Parmesan cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon 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.
Did you make this?
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This looks like a great salad to go with a bowl of soup!
LOVE this twist on a wedge salad. Soup, salad perfection!
I grew up with the wedge salad and it continues to be a favorite, and that wild rice soup sounds like pure comfort!
I can’t ever resist a good wedge salad! And I love the Progresso soups!
Loving this salad!!! Nothing beats a good Wedge Salad, but this Italian spin is totally for me! And aren’t these soups great?!