Categories: Sides
Ingredients
- Dressing:
- 1/2 cup whole buttermilk
- 1/2 cup mayo
- 3 tbsp. chopped fresh dill
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper, plus more for serving
- Salad:
- 10 cups 1-inch cubed cornbread
- 1 cup cherry tomatoes, halved
- 3/4 cup sliced seedless cucumber
- 1/2 cup thinly sliced radishes, cut in half crosswise
- Garnish: chopped fresh dill
Directions
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For dressing: In a small bowl, whisk together buttermilk, mayo, dill, salt, garlic powder, and pepper. Cover and refrigerate until ready to use.
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For salad: Preheat oven to 350. Place cornbread in a single layer on a large rimmed baking sheet.
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Bake until cornbread is dry to the touch, about 20 minutes, stirring once. Let cool completely.
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In a large bowl, combine cornbread, tomatoes, cucumber, and radishes. Add dressing; gently stir to combine. Sprinkle with additional pepper. Garnish with dill. Serve immediately, or cover and refrigerate for up to 30 minutes.