I’m thrilled to share this Summer Celebration Wedge Salad — a bright, summery dish that’s as fun to make as it is to eat. Crisp iceberg wedges, charred corn, juicy cherry tomatoes, crispy bacon, tender chicken and shrimp all come together with a creamy charred scallion dressing for a truly celebratory salad.
Making the salad
Start with fresh iceberg lettuce and cut each head into quarters to form wedges. You can scale the number of heads to the size of your crowd; for an entrée-sized serving, plan on about half a head per person. Quartering the lettuce gives you sturdy wedges that hold up to hearty toppings and a creamy dressing.
During corn season, fresh kernels are the star. Cut the kernels off the cobs and sauté them until golden and sweet. While the corn cooks, halve cherry tomatoes and prepare any additional toppings you like — bacon, marinated red onions, avocado, cheese or bread on the side for a more filling dinner salad.
The dressing for this salad is a creamy charred scallion dressing. Charring the scallions adds a smoky depth that pairs beautifully with the crisp lettuce and sweet corn. The dressing is rich and tangy, with a touch of heat — ideal for spooning over each wedge.
Assembling the salad is the best part: arrange the iceberg wedges on a large platter, sprinkle with salt, then pile on warm corn, halved cherry tomatoes, chopped bacon, sliced chicken and seared shrimp. Finish with marinated red onions and a generous drizzle of the charred scallion dressing. The variety of textures and bright summer flavors makes this salad feel special and festive.
Are you hungry for more wedge salad recipes? I have shared a few more of my favorites below. Let’s go!
I’m a big fan of wedge salads and have developed a number of variations over the years. Below are a few favorites that showcase different dressings and pairings — try them when you want a classic or creative twist on the wedge.
The Best Wedge Salad Recipe + Everything You Need To Know About Making A Mind-blowing Wedge Salad.
Transform a simple salad into a vibrant centerpiece. This version is colorful and crowd-pleasing — a great reference if you want to master wedge salad technique and flavor balance.
Baked Potatoes with Wedge Salad and Creamy Ranch Dressing
A creamy ranch pairs wonderfully with a wedge salad and makes for a comforting, familiar meal when served with baked potatoes. The ranch doubles as a dip for crudités as well.
Whole30 Wedge Salad
This Whole30-friendly wedge keeps the classic texture and bold flavors while staying compliant — a bright, satisfying option for those avoiding gluten and dairy.
If you make this recipe, please leave a comment and rating to share how it turned out. Tag photos on social media to show your version!
Summer Celebration Wedge Salad
- Author: Teri Turner
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: Oven
- Diet: Gluten Free
Description
This wedge salad is perfect for any special summer celebration — colorful, textural, and packed with seasonal flavor.
Ingredients
For the dressing:
1 large bunch green scallions (about 6 ounces)
2 tablespoons extra virgin olive oil
1 teaspoon salt, divided
1 cup mayonnaise (Whole30 mayo or regular)
2 tablespoons apple cider vinegar
1 teaspoon pressed garlic
1 teaspoon hot sauce
Pinch of freshly ground black pepper
For the Chicken:
1 bone-in, skin-on chicken breast
1 teaspoon extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
For the Salad:
1 (8 ounce) package bacon (Whole30-compatible if desired)
4 ears corn (about 4 cups kernels)
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt, plus more as needed
2 heads iceberg lettuce, quartered into wedges
2 cups cherry tomatoes, halved
Marinated red onions, to garnish
For the Shrimp:
2 tablespoons extra virgin olive oil
½ lemon, juice and zest
1 garlic clove, pressed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 pound peeled and deveined large shrimp
Instructions
Make the Charred Scallion Dressing:
Heat a grill or grill pan to about 400°F. Toss green onions with 1 tablespoon olive oil and ½ teaspoon salt, coating them well. Grill until charred on one side for 2 minutes, flip and char the other side for another 2 minutes (3–5 minutes total). Remove and roughly chop.
Add the chopped charred scallions, mayonnaise, apple cider vinegar, pressed garlic, hot sauce and black pepper to a food processor. Pulse briefly to combine, scraping the sides and pulsing again until the dressing is blended but not completely pureed. Chill in the refrigerator until ready to serve.
Make the Chicken:
Preheat oven to 375°F. Rub the chicken with olive oil and season generously with kosher salt and black pepper. Bake for about 35 minutes, brush with pan juices, then return to the oven for 5 minutes to brown. If more color is needed, baste again and increase the oven temperature for a short time. Allow to cool slightly, then chop into chunks.
Make the Oven Bacon:
Preheat oven to 350°F. Line a sheet pan with parchment and lay bacon flat. Bake about 15 minutes or until your preferred crispiness. Cool slightly and chop into ½-inch pieces.
Make the Shrimp:
Toss shrimp with 2 tablespoons olive oil, lemon juice and zest, pressed garlic, salt, pepper and red pepper flakes. Marinate in the refrigerator for about 10 minutes. Sear in a large nonstick pan over medium heat in a single layer until golden and lightly charred on each side, about 2–3 minutes total. Remove and set aside.
Cook the Corn and Assemble:
Cut the kernels from the cobs. Heat 1 tablespoon olive oil in a large sauté pan over medium heat, add the corn and 1 teaspoon salt, and cook, stirring, until tender and golden — about 5 minutes for sweet summer corn (a bit longer for standard corn). Remove and set aside.
Remove the core from each iceberg wedge and place wedges on a large platter. Lightly sprinkle salt over the lettuce, then arrange warm corn, halved cherry tomatoes, bacon, chicken and shrimp over the wedges. Top with marinated red onions. Serve with the chilled creamy charred scallion dressing and enjoy.