Southern Cornbread Salad

Step 1

Remove the cornbread from its wrapper or container and place it on a cutting board. Use your hands to crumble it into bite-sized pieces about the size of a grape—you should have roughly 4 cups of crumbles.

Step 2

Place each tomato on the cutting board stem-side up. Slice it crosswise into thin half-moons about 1/4-inch thick, then cut each half-moon into halves so the pieces are smaller and easier to eat.

Step 3

Place the cucumber on the cutting board. Slice it lengthwise (from one end to the other) into thin matchsticks about 1/8-inch wide and 2 inches long.

Step 4

Pour the buttermilk and mayonnaise into a small bowl. Whisk them together using a fork or whisk until the mixture is smooth and no lumps remain, about 30 seconds.

Step 5

Add a pinch of salt and several grinds of black pepper to the dressing, then taste it—adjust salt and pepper until it tastes pleasantly tangy and savory to you.

Step 6

Place the cornbread crumbles in a large bowl. Add the tomato pieces and cucumber matchsticks, then pour the dressing over the top.

Step 7

Gently toss everything together using two spoons or a salad server until the cornbread is coated with dressing and the vegetables are distributed evenly throughout, about 1 minute.

Step 8

Divide the salad among four plates or bowls and serve immediately while the cornbread is still slightly crispy.