Iceberg Wedges with Cherry Tomato Vinaigrette

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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1/3 cup sliced shallots

3 tablespoons balsamic vinegar

3 tablespoons red wine vinegar

3/4 cup extra-virgin olive oil

1 pint cherry tomatoes, halved

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

1 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

1 large head (about 1 pound) iceberg lettuce, cored and cut into 8 wedges

1 cup (about 4 ounces) grated fresh mozzarella cheese

1 cup (about 4 ounces) grated or crumbled blue cheese


  1. In a medium bowl, combine the shallots, balsamic vinegar, and red wine vinegar. While stirring with a spoon, drizzle in the extra-virgin olive oil. Add the tomatoes, basil, parsley, 1 teaspoon salt, and 1 teaspoon pepper. Mix well to combine, and set aside.
  2. Arrange 2 wedges of iceberg lettuce against each other on each of 4 serving plates. Season the iceberg lettuce with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle 1/4 cup grated mozzarella and 1/4 cup blue cheese over each plate. Then generously spoon the tomato vinaigrette over all, dividing it evenly among the salads.