Outback Steakhouse Wedge Salad Recipe

My dad orders a wedge salad every time we eat at Outback Steakhouse. He has been doing it for as long as I can remember. I’m pretty sure he had already decided what he wanted before we even sat down.

He always eats the salad before touching his steak bowl. My mom used to tease him about it, especially when he would ask for extra dressing and use his fork to get every last bit from the plate.

Last winter, I decided to make an Outback Steakhouse Wedge Salad Recipe at home. When I served it to him, he took a bite and immediately asked if there was more dressing.

That told me pretty much everything I needed to know. Now, whenever he asks what we’re having for dinner, this salad is one of the first things he mentions.

Why I Make This Wedge Salad Instead of Driving to Outback

Steakhouse kitchens fry bacon in batches hours before your plate arrives. At home you fry it minutes before serving, so the fat stays warm and the edges stay crisp. That timing shift changes the whole bite.

You also control the salt. A hard pinch of flaky salt crushed over the top keeps every bite from turning soggy. Restaurant wedges sit under heat lamps while dressing gets ladled ahead of time. Yours goes from cutting board to plate in one motion, so the lettuce stays cold and snappy.

What Makes This Steakhouse Wedge Different

LongHorn Steakhouse tops its wedge with a thicker chunk of blue cheese dressing and less vinegar bite. Texas Roadhouse leans heavier on bacon crumbles instead of cheese. Outback keeps the dressing thinner and tangier, closer to a vinaigrette than a dip.

That thinner dressing means the lettuce stays crisp longer before it wilts under the sauce. It also means you taste the raw onion and tomato more, since less cream is covering them.

This Outback Steakhouse Wedge Salad Recipe copies that thinner, tangier style, not the thick dip other chains use.

Ingredients for the Outback Steakhouse Wedge Salad

1 large head iceberg lettuce: This gives the wedge its crunch and cold snap, not its flavor. I grab a head from Kroger that feels heavy for its size, since that usually means fewer air pockets inside. Romaine hearts work well for a leafier bite, though the crunch turns softer than iceberg’s shatter.

6 slices thick-cut bacon: This adds the smoky, salty crunch that balances the cold lettuce. I use Wright thick-cut from the local IGA, since it renders slow and stays crisp instead of going limp under the dressing.

4 ounces blue cheese crumbles: This is the ingredient that makes the salad taste like Outback’s version instead of a plain lettuce wedge. I reach for Treasure Cave crumbles, since the chunks hold their shape instead of turning to paste. Danish blue is a fine swap, and melts a touch softer once it meets the warm bacon fat.

1/2 cup sour cream: This makes the dressing thick enough to cling to the lettuce instead of pooling at the bottom of the bowl. Daisy is the brand sitting in my fridge most weeks.

1/3 cup mayonnaise: This rounds out the tang from the sour cream and adds richness that coats each lettuce leaf evenly. Duke’s is my pick, since it carries less sweetness than Hellmann’s.

2 tablespoons buttermilk: This thins the dressing to a pourable consistency without watering down the tang. A splash of milk with a few drops of lemon juice works in place of it.

1 tablespoon white wine vinegar: This pushes the dressing toward a thin vinaigrette instead of a heavy dip. That’s the tangy style Outback uses instead of a thick blue cheese dip. Apple cider vinegar works too, and adds a slightly fruitier edge.

1 small garlic clove, minced: This gives the dressing a sharp bite that keeps it from tasting flat. I mince it fine with a paring knife, since big chunks turn bitter fast in the fridge.

1 cup grape tomatoes, halved: These add a juicy pop of acid against the rich dressing and salty bacon. I buy the ones on the vine from Publix, since they taste less mealy than loose ones.

1/4 cup thinly sliced red onion: This adds sharp crunch and a little heat that cuts through the blue cheese. Soaking the slices in ice water for 6 minutes softens the bite for picky eaters.

2 tablespoons balsamic glaze: This adds a sweet, syrupy contrast that Outback drizzles over the top as a finishing touch. I use the Colavita bottle, since store brands sometimes taste thin and sour instead of syrupy.

1 tablespoon fresh chives, chopped: This adds color and a mild onion note without overpowering the blue cheese. Flat-leaf parsley works well as a stand-in, with a slightly grassier taste.

A scant teaspoon flaky sea salt: This gets crushed by hand over the top right before serving. It’s the trick that makes the salad taste seasoned instead of bland. I use Maldon, since the flakes crush easily between fingers.

Cracked black pepper, to taste: This finishes the plate with a little heat that balances the sweetness of the balsamic glaze. Freshly cracked pepper from a grinder tastes sharper than pre-ground pepper from a shaker.

Kitchen Tools That Make This Recipe Easier

1. Chef’s knife: for chopping lettuce fast
2. Cutting board: sturdy, non-slip surface
3. Mixing bowl: for whisking the dressing
4. Whisk or fork: blends dressing smooth
5. Cast iron skillet: for frying bacon
6. Measuring cups and spoons: keeps ratios exact
7. Small ladle or spoon: drizzles dressing evenly

How I Make Outback Steakhouse Wedge Salad

1. Chill the Plates: Set two plates in the freezer for 6 minutes before you start cooking. A cold plate keeps the lettuce crisp longer once the warm bacon and glaze hit it. This matters most in summer, when kitchens run warm and lettuce wilts fast.

2. Fry the Bacon: Lay 6 bacon slices in a cold skillet and cook over medium heat for 8 minutes, flipping once. Drain on paper towels and let it cool before chopping into bite-size pieces.

The bacon is ready when the edges curl and turn deep amber, not just brown. You should hear a light sizzle fade as the pan cools slightly.

3. Cut the Lettuce: Pull the outer leaves off one head of iceberg lettuce and rinse it whole under cold water. Cut it into 4 wedges through the core, keeping the core intact so each piece holds together.

A wedge that falls apart means the core got cut too thin. Leave at least a scant inch of core on each piece. I ruined two heads of lettuce this way before I figured out the right depth.

4. Mix the Dressing: Whisk sour cream, mayonnaise, buttermilk, vinegar, and minced garlic in a bowl until smooth and pale yellow. Fold in the blue cheese crumbles last, keeping some larger chunks for texture.

The dressing should coat the back of a spoon and hold a slow drip, not run off in a stream. A too-thin batch usually means the sour cream was warmer than the rest of the ingredients.

5. Prep the Tomatoes and Onion: Halve 1 cup of grape tomatoes and slice a quarter cup of red onion thin, almost paper-thin. Soak the onion slices in ice water for 6 minutes to soften their sharp bite.

Pat the tomatoes dry first, since wet tomatoes water down the dressing once plated.

6. Assemble the Wedge: Set one lettuce wedge flat on a chilled plate and spoon dressing generously over the top. Scatter the tomatoes, onion, and bacon over the dressing so every bite gets a little of each.

Layering the toppings after the dressing, not before, keeps the lettuce from getting soggy at the bottom of the plate.

7. Finish with Glaze and Salt: Drizzle balsamic glaze in thin lines over the wedge, then sprinkle chives and cracked pepper on top. Crush the flaky salt over everything with your fingers right before serving, since it clumps once it sits.

8. Taste and Adjust: Take a small bite of dressing before plating. Add a touch more vinegar for tang, or a splash of buttermilk to loosen it.

Chef Notes for This Wedge Salad

1. Salad Turns Watery Fast: Salt draws liquid out of tomatoes fast, so add it last, right before serving.

2. Dressing Looks Grainy: This happens when sour cream is too cold. Let it sit out for 12 minutes before whisking.

3. Bacon Turns Rubbery: The skillet heat was likely too low. Raise it to medium-high for the last 2 minutes.

4. Wedge Tips Over on the Plate: Slice a thin strip off the core’s bottom so it sits flat instead of rolling.

5. Dressing Tastes Flat: Add a pinch more vinegar or a few extra blue cheese chunks, since dairy dulls acid over time.

6. Onion Overpowers the Plate: Soak the slices up to 10 minutes longer, or swap in shallot for a milder bite.

Outback Wedge Salad Variations I’ve Tried and Actually Like

• Buffalo Bacon Wedge: Toss the bacon bits in a scant tablespoon of buffalo sauce before scattering them on top. The vinegar in the sauce plays well with the tangy dressing. Good next to a plate of wings on game day.

• Grilled Chicken Wedge: Add sliced grilled chicken on top to turn this into a full dinner instead of a side dish. The char adds a smoky note bacon alone can’t give. Serve it on busy weeknights.

• Avocado Wedge: Add half a sliced avocado beside the wedge for a cool, creamy contrast to the tangy dressing. This pairs well with grilled steak on warm summer evenings.

• Everything Bagel Wedge: Sprinkle a teaspoon of everything bagel seasoning over the top instead of plain cracked pepper. It adds sesame crunch and a garlicky edge, good for a weekend brunch spread.

• Candied Pecan Wedge: Scatter a small handful of candied pecans over the top for crunch and sweetness against the salty bacon. Good alongside a holiday roast dinner.

What to Serve With a Steakhouse Wedge Salad

A wedge salad works best beside something rich, since the tangy dressing cuts through heavy food. Grilled ribeye or a lamb chop both work well here. The cold lettuce resets your palate between bites of steak.

For a lighter pairing, try it beside glazed salmon or a simple herb-roasted chicken breast. The cold crunch balances a warm, tender protein without competing for attention on the plate. It needs only a squeeze of lemon to round out.

Garlic mashed potatoes or a loaded baked potato round out a full steakhouse-style plate at home. A warm dinner roll on the side soaks up any extra dressing. It’s a small touch that finishes the plate.

On a cold Friday night here, this salad starts the plate. A ribeye follows, and garlic mashed potatoes fill the rest of the space. The dinner roll disappears before dessert even gets mentioned.

How to Store Outback Steakhouse Wedge Salad

Dressing keeps for 4 days in a sealed jar in the fridge. It actually tastes better once the flavors sit overnight. Stir it well before using again, since it separates slightly. A mason jar with a tight lid beats a bowl covered in plastic wrap.

Cut lettuce wedges last about 2 days stored dry in an airtight container. Wrap them in a paper towel first, since trapped moisture turns the edges brown and slimy fast. Keep the wedges away from the tomatoes, which release liquid as they sit.

Freezing isn’t a good option here. Iceberg lettuce turns watery and limp once thawed. The creamy dressing separates in the freezer too, and doesn’t blend back together well once thawed.

Assembled salads don’t hold well past an hour. The lettuce wilts fast under the dressing’s weight. Keep the components apart in separate containers until you’re ready to eat, then assemble right at the table.

Outback Steakhouse Wedge Salad FAQs

1. Can I use bottled blue cheese dressing instead of homemade?

Yes, a good bottled brand works in a pinch, though homemade tastes tangier and holds thicker chunks of cheese. Marie’s brand is the closest bottled match I’ve tried. Look for one without added sugar, since some bottled dressings taste sweet instead of tangy.

2. Is this recipe spicy?

No, this recipe carries almost no heat, since the bacon, cheese, and vinegar dominate the flavor. Add red pepper flakes for a spicier version. It stays mild enough for most eaters at the table.

3. Can I mix the dressing without a whisk?

Yes, a fork works fine for this small batch, or shake everything together in a lidded jar until smooth. This method works fine for small test batches too.

4. Does this recipe work without bacon?

Yes, for a vegetarian version, skip the bacon and add roasted chickpeas for crunch. You’ll lose the smoky flavor bacon brings, though. Smoked paprika sprinkled over the chickpeas brings some of that smoky flavor back.

5. Can I use a food processor for the dressing?

It works, but pulse briefly, since over-processing turns the blue cheese into a smooth paste instead of leaving chunks. This keeps the dressing looking like it does at Outback instead of a puree.

6. Can I use pre-shredded bagged lettuce instead of a whole head?

It works in a pinch, though you lose the classic wedge shape. The crunch also stays weaker than a fresh head cut right before serving. A quick rinse and spin in a salad spinner helps crisp bagged lettuce back up.

7. Is iceberg lettuce actually good for you?

Yes, it carries water, fiber, and vitamin K, though it has fewer nutrients than darker greens like romaine or spinach.

8. Can kids eat this version?

Yes, though the blue cheese carries a strong tang some kids skip. Swap in ranch dressing for a milder version they’ll eat. Ranch also mutes the tomato’s acidity, which some younger palates find easier to handle.

9. Can I use a different cheese instead of blue cheese?

Yes, gorgonzola or feta both work, though the tang shifts lighter and less funky than a strong blue cheese.

This Outback Steakhouse Wedge Salad Recipe comes down to three things. Cold lettuce, salt, and a dressing thick enough to hold shape. Skip any one of those and the plate falls flat.