Remove outer damaged leaves from the iceberg head. Rinse the head under cold water and pat dry thoroughly. Cut the head into 4 equal wedges through the core so each wedge holds together. Trim a thin slice from the bottom of each wedge only if needed so it sits flat on a plate.

Prep vegetables

Halve the cherry tomatoes. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you want milder onion, then drain. Peel (if desired) and thinly slice the cucumber into half-moons or matchsticks.

Cook bacon

Place bacon slices in a cold skillet and cook over medium heat until crisp, about 7–10 minutes, turning occasionally. Transfer bacon to a paper towel–lined plate to drain and cool, then chop or crumble into bite-sized pieces.

Assemble wedge

Place one iceberg wedge on each chilled plate. Arrange cherry tomatoes, cucumber slices and red onion on and around each wedge. Sprinkle crumbled dairy-free cheese evenly over the wedges. Scatter chopped bacon and chopped chives on top. Drizzle 1/2 tablespoon extra-virgin olive oil per wedge and season lightly with kosher salt and freshly ground black pepper.

Dairy-Free Creamy Dressing

In a medium bowl combine dairy-free mayonnaise, dairy-free plain yogurt, lemon juice, apple cider vinegar and Dijon mustard. Whisk until smooth.

Add minced garlic, chopped capers (if using), dried dill, onion powder, salt and black pepper. Whisk again to combine. The dressing should be thick but pourable; if too thick, whisk in up to 1 tablespoon cold water to reach desired consistency.

Taste and adjust seasoning: add a little more lemon, salt or pepper as needed. Chill the dressing for at least 10 minutes (or up to 2 hours) to let flavors meld.

Just before serving, spoon or drizzle about 2–3 tablespoons of dressing over each wedge (or allow guests to dress to taste).

Optional warm garnish (use if you want a warm shallot butter drizzle; skip for strictly dairy-free)

Heat a small skillet over medium-low heat. Add the unsalted butter (or vegan butter) and let it melt. Add the very thinly sliced shallot and sauté gently until softened and translucent, about 1–2 minutes—do not brown.

Add the white wine or chicken stock and simmer for 30–45 seconds to reduce slightly. Stir in chopped fresh parsley and remove from heat.

Using a spoon, drizzle about 1 teaspoon of the warm shallot butter mixture over each assembled wedge just before serving to add a warm, savory accent. (Omit if dairy-free and you are not using vegan butter.)