Summer Wedge Salad
All the flavors of a wedge salad in a summer wedge salad version. The classic salad gets a summer upgrade with charred fresh corn kernels, tempeh bacon crumbles, cherry tomatoes, and a creamy, dairy-free ranch dressing.
This summer wedge salad is a twist on traditional crisp iceberg wedge salads by swapping in my homemade tempeh crumbles for the bacon, charred corn for the onion, and a creamy dairy-free ranch dressing in place of blue cheese.
Easily vegan, or vegetarian, depending on your preference.
Why I love this recipe
It may be almost fall, but I’m still deep into summer food. I shared my corn gazpacho recipe a few weeks ago, a recipe I first tested alongside this summer wedge salad.
This salad is also surprisingly protein-rich, thanks to the tempeh crumbles —a quarter of the recipe contains 15 grams of protein and 3 grams of fiber.
It’s great for serving a crowd, or on nights when you want a salad that’s a little more fancy in presentation. The tempeh bacon is a must! But you can use premarinated tempeh bacon (like this) and then brown it in the skillet and chop it for ease.
Ingredient Notes
- Iceberg Lettuce: I normally don’t choose iceberg lettuce for most of my salad recipes, but iceberg offers such a nice crunch that it’s a must for this summer wedge salad. Plus, it’s easy to slice into quarters for big wedges. You can use romaine if you’d like, but then slice the lettuce in half lengthwise so you still get one intact piece of lettuce per serving.
- Tempeh Bacon: I make my own tempeh bacon using tempeh that I’ve marinated and then fried in a cast-iron skillet until crispy and golden brown. This adds so much smoky flavor and texture to this wedge salad that I don’t recommend skipping it.
- Corn: Frozen corn kernels will work in a pinch (especially the frozen charred corn kernels from Trader Joe’s), but I recommend using fresh corn when you can, as the flavor is so much better this way. Strip it from the cob, then char in a skillet until the kernels pop slightly.
- Ranch Dressing: Once you realize how easy it is to make ranch dressing, it’s hard to go back to the bottled variety. I use ranch in so many salads, like my Nashville hot tofu salad, my vegetarian cobb salad, ranch kale salad, and more. If you want this wedge salad recipe to be vegan, then use vegan mayo and unsweetened plant-based milk!
How to Make (Step by Step Instructions)
Step 1: Marinate the Tempeh
Crumble the tempeh using your knife or a box grater. I usually use a box grater for ease, but a sharp knife will also work for cutting the tempeh into small pieces.
Place in a bowl and toss with the ingredients: soy sauce, maple syrup, and spices. Let marinate for 20-30 minutes while you prep the rest of the ingredients.
Step 2: Prep the Corn
Remove the corn from the cob. I do this by standing my corn upright in a shallow bowl and slicing the kernels off, but you can also use a designated tool, like this one.
Step 3: Prep the lettuce and dressing
Slice the tomatoes, cut the lettuce into wedges and make the dressing. I like to slice the head of iceberg lettuce in half, then slice each half into 4 equal-sized wedges, giving you 8 wedges. You can also slice the lettuce into quarters for very large wedges.
Step 4: Char the Corn
Add a little oil to a large skillet until hot and shimmering, then add the corn. I use my cast iron skillet for this, but you can use other large skillets.
Cook for 1-2 minutes, trying not to stir, allowing the corn to brown and pop slightly. Then, shake and cook for another 2-3 minutes, until hot and some of the corn is charred. Remove and set aside.
Step 5: Cook the Tempeh
Wipe out the skillet you just used to cook the corn, then add the tempeh. Cook until the tempeh is nice and golden brown. The mixture should resemble bacon bits– caramelized on the outside and slightly tender on the inside.
Step 6: Assemble!
Divide the charred corn, tempeh bacon, and sliced tomatoes over the lettuce wedges, then drizzle with ranch dressing all over. I like to grind a little fresh black pepper over the whole thing, or I add some fresh chopped parsley and chives on top if I have them.
How to Serve
If you want to make this more of a traditional wedge salad, then I recommend adding some crumbled blue cheese on top. It’s totally optional, but it adds a nice bite and extra creaminess.
I served this to friends a few weeks ago as part of a cookout, alongside my Impossible smash burgers, herbed potato salad, and fruit salad. It’s also great alongside pizza or soup —really, anywhere you like a salad!
More Salad Recipes
- Easy Kale Salad
- Persimmon Salad
- Marinated White Bean Salad
- Italian Chopped Salad Recipe
- Crispy Quinoa Salad with Spicy Tahini Dressing
- Mexican Avocado Salad
If you try this summer wedge salad, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day!
Summer Wedge Salad with Charred Corn, Tempeh Bacon and Ranch Dressing
Equipment
- Cast Iron Skillet
IngredientsÂ
- 2 ears corn, shucked
- 2 teaspoons olive oil
- 1 pint cherry tomatoes, halved
- 1 head iceberg lettuce, cut into 8 wedges
- 1/4 cup finely chopped parsley
- Flaky sea salt, for seasoning
Tempeh Bacon Crumbles
- 8 ounces tempeh
- 1/4 cup low-sodium soy sauce
- 1/4 teaspoon ground cumin
- 1/8 teaspoon smoked paprika
- 1/2 teaspoon liquid smoke
- 1/4 cup apple cider vinegar
- 2 teaspoons pure maple syrup
- 2 tablespoons olive oil
Ranch Dressing
- 1/2 cup mayo of choice
- 1/4 cup unsweetened milk of choice
- 3-4 tablespoons finely chopped parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1/4 teaspoon salt and freshly ground black pepper, each
Instructions
Make the Tempeh Bacon Crumbles
- Crumble the tempeh with a box grater or using a knife to chop the tempeh into small pieces. Place in a large bowl along with the rest of the ingredients, except for the olive oil: the soy sauce, cumin, paprika, liquid smoke, apple cider vinegar, maple syrup. Let marinate for 30 minutes while you prep the rest of the ingredients.
- When ready to cook, heat the olive oil in a large skillet or cast-iron skillet over medium heat. Add the tempeh bacon and cook, stirring often, until the crumbles are golden brown and crispy, about 8-10 minutes.
Make the Charred Corn
- Using a sharp knife, remove the corn kernels from the cob by placing the corn upright in a shallow bowl and strip the kernels off the cob (or use this tool— so worth it if you enjoy corn often!)
- In a large skillet (OK to be the same one you will use for the bacon, I use my cast iron) add the oil over high heat until it shimmers. Add the corn and a pinch of salt and cook until the kernels begin to pop, about 2 minutes or so. Stir and cook until the corn is lightly charred, about 2 more minutes. Remove from the pan and set aside.
Make the Ranch Dressing
- Whisk together all the ingredients for the ranch dressing and season to taste.
Assemble!
- Divide the iceberg wedges on a large platter (or individual plates, depending on how you are serving) and sprinkle the flaky sea salt on both sides. Scatter the tomatoes, charred corn, and crispy tempeh crumbles on top. Drizzle with the dressing and garnish with chopped parsley.