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

1. For dressing: In a small bowl, whisk together buttermilk, mayo, dill, salt, garlic powder, and pepper. Cover and refrigerate until ready to use.

2. For salad: Preheat oven to 350. Place cornbread in a single layer on a large rimmed baking sheet.

3. Bake until cornbread is dry to the touch, about 20 minutes, stirring once. Let cool completely.

4. 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.

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