This easy chopped wedge layer salad uses crisp iceberg lettuce and creamy ranch dressing for a fresh, crowd-friendly side. Served in layers instead of wedges, it’s a colorful, make-ahead option for barbecues and gatherings. This variation skips blue cheese while keeping the satisfying crunch and bright flavors of a classic wedge salad.
Wedge salads are a popular light meal, and this layered, chopped version makes serving a crowd simple. Instead of placing individual wedges, the ingredients are chopped and stacked in distinct layers for an attractive presentation. I like to top this salad with a gluten-free homemade ranch, but any ranch or dressing you prefer will work.
Ingredients
- Iceberg lettuce
- Black beans (drained and rinsed)
- Sweet onion, chopped
- Roma tomatoes, seeded and chopped
- Cheddar cheese, shredded
- Ranch dressing (store-bought or homemade)
Instructions
This salad comes together quickly. You can omit or substitute any ingredient to suit your taste, but the beans, onion, tomato and cheese add texture and flavor that pair well with the crisp lettuce and creamy dressing.
Use a clear trifle bowl or any large serving bowl to show off the layers. To assemble:
- Clean and chop the iceberg lettuce. Remove outer leaves, cut out the core, rinse, and drain. Chop into bite-sized pieces.
- Chop the sweet onion and seeded roma tomatoes. Shred the cheddar cheese. Drain and rinse the black beans.
- In your serving bowl, layer the chopped lettuce, beans, onion, tomatoes and shredded cheese. Repeat as desired to create colorful layers.
- Top with ranch dressing just before serving, or refrigerate for up to 4 hours after assembly if you prefer it chilled. If refrigerated with dressing, expect some softening of the lettuce.
Substitutions
- Black beans – Omit or swap for kidney beans, chickpeas, or another bean for added protein.
- Sweet onion – White, yellow, or red onion work fine; use milder varieties if preferred.
- Roma tomatoes – Vine-ripe tomatoes or halved cherry tomatoes are good alternatives.
- Cheddar cheese – Omit for a dairy-free option or substitute with Monterey Jack or another melty cheese.
Supplies
A large clear serving bowl or glass trifle dish makes for a beautiful presentation, but any large bowl will work.
Frequently Asked Questions
Remove outer leaves and any damaged areas. Cut out the core, rinse the head under cold water, and let drain. On a cutting board, halve the head, slice each half into long rows, then chop into bite-sized squares. If the lettuce is still wet, spin it in a salad spinner or pat dry to prevent sogginess.
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Chopped Wedge Layer Salad
4 from 1 review
- Author: Elaine VanVleck
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This chopped wedge layer salad is a simple, healthy option for gatherings. Layers of crunchy iceberg, beans, tomato, onion and shredded cheddar topped with ranch offer both color and satisfying texture without blue cheese.
Ingredients
- 1 head Iceberg Lettuce, cleaned and chopped
- 15.5 ounce can Black Beans, drained and rinsed
- 1 large Sweet Onion, chopped
- 4 Roma Tomatoes, seeded and chopped
- 2 cups Cheddar Cheese, shredded
- 1 cup Ranch Dressing
Instructions
1. Clean and chop the lettuce, onion and tomatoes. Shred the cheddar cheese. Prepare or open your ranch dressing.
2. In a trifle serving bowl or large clear bowl, layer chopped lettuce, black beans, chopped onion, chopped tomatoes and shredded cheese. Repeat layers until the bowl is filled to your liking. Finish with a drizzle of ranch dressing.
3. Serve immediately for best texture, or refrigerate up to 4 hours after assembly. Note that the dressing will soften the lettuce over time.
Notes
To avoid sogginess, store components separately when prepping ahead. Add cheese and dressing right before serving. Once dressed, leftovers are best within 24 hours.
- Prep Time: 15 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: Gluten Free
Storage
You can chop the ingredients ahead and store them separately in sealed containers in the refrigerator. Alternatively, assemble the lettuce, beans, onion and tomatoes in the serving dish and add cheese and dressing just before serving to prevent sogginess.
Once the dressing has been added, the salad is best eaten the same day. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but texture will decline.
