Add 1/2 cup buttermilk, 1 tsp fresh lemon juice, 1 tsp minced garlic, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until combined. Taste and adjust seasoning or add more buttermilk for a thinner consistency. Chill at least 15 minutes to let flavors meld (can refrigerate up to 3 days).

Bacon

Cook bacon

Preheat oven to 400°F (200°C). Arrange 4 bacon strips on a baking sheet lined with foil or a rack. Bake 12–18 minutes until crisp. Remove and drain on paper towels, then crumble or chop into bite-sized pieces.

Salad Assembly

Prepare lettuce

Remove and discard any ragged outer leaves from 2 heads of iceberg lettuce (or use 1 large head and cut in half). Trim the stem end slightly to stabilize, then cut each half into two wedges so you have 2 wedges total (or 4 smaller wedges). Pat dry with paper towels.

Tomatoes

Core and slice 2 medium ripe tomatoes into 1/2-inch thick wedges or large slices. If using cherry tomatoes, halve them.

Place a wedge on each serving plate. Arrange tomato slices against and around the wedge. Sprinkle crumbled bacon over the top and around the wedge. If using, crumble 1 oz blue cheese over each wedge (or sprinkle across both). Drizzle ranch dressing over the wedge (about 2–3 tablespoons per wedge) and finish with 1 tbsp chopped chives or green onion and a grind of black pepper to taste.

Serve immediately so the lettuce stays crisp. Leftover dressing can be refrigerated up to 3 days; store bacon separately for best texture.