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This Garlic Parmesan Wedge Salad Wreath is one of those dishes that feels familiar and special all at once. It has all the flavors of a classic wedge salad – crisp romaine, smoky bacon, and a rich, creamy garlic Parmesan dressing – but arranged into a festive wreath that makes it perfect for holiday hosting. It’s simple to prep, easy to customize, and looks just as good on the table as it tastes.
Garlic Parmesan Wedge Salad Wreath
Ingredients for Salad
- 4–5 mini romaine hearts, halved lengthwise into wedges
- 6 slices bacon
- 1½–2 cups cherry tomatoes
- Olive oil, for roasting
- Kosher salt, to taste
- ¼ cup shaved Parmesan cheese
- 2 tablespoons finely grated Parmesan
Ingredients for Garlic Parmesan Breadcrumbs
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- 2 tablespoons finely grated Parmesan
Ingredients for Garlic Parmesan Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup finely grated Parmesan cheese
- 1 small clove garlic, finely grated
- 1–2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon Worcestershire sauce
- 2–3 tablespoons milk or buttermilk, to thin
Directions:
- Preheat oven to 400°F. Line a baking sheet with foil and lay bacon in a single layer. Bake 18–22 minutes, rotating once, until crisp. Drain on paper towels, then finely chop once cooled.
- On a second baking sheet, toss cherry tomatoes with a drizzle of olive oil and a pinch of salt. Roast at 400°F for 15–20 minutes, until softened and slightly jammy. Set aside to cool.
- In a skillet over medium heat, add olive oil and panko breadcrumbs. Toast 3–4 minutes until golden. Remove from heat and stir in garlic powder and Parmesan. Set aside.
- In a bowl or jar, whisk together mayonnaise, sour cream, Parmesan, garlic, lemon juice, olive oil, salt, pepper, onion powder, and Worcestershire. Whisk in milk or buttermilk until thick but pourable. Refrigerate 15–30 minutes.
- Wash and dry romaine wedges very thoroughly to keep the salad crisp.
- Arrange romaine wedges in a tight circle on a large platter, angled slightly inward to form a wreath. Tuck roasted tomatoes between the wedges.
- Drizzle with garlic Parmesan dressing, reserving extra on the side. Top with chopped bacon, garlic Parmesan breadcrumbs, shaved Parmesan, and a final dusting of finely grated Parmesan.
Click HERE for a Downloadable Recipe Card!
Teresa Tips:
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Dry lettuce completely to prevent watering down the dressing.
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Roast bacon and tomatoes up to 1 day ahead and store separately.
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Dress just before serving for best texture.
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Leave the center open for a small bowl of extra dressing or a candle for a festive table.
Check out some other holiday recipes!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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