Biscuit Salad

Make room for this bright and biscuit-filled side dish on your supper table all season long.

Biscuit Salad
Makes 4 to 6 servings
  • 4 (2½-inch) buttermilk biscuits cut into 1-to 1½-inch cubes (about 3 cups)
  • ¼ cup plus 2 tablespoons olive oil, divided
  • 1 teaspoon Italian seasoning
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon stone-ground Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • 1 small clove garlic, grated
  • ¼ teaspoon ground black pepper
  • 1 (15.5-ounce) can black-eyed peas, rinsed and drained
  • 1 pint cherry tomatoes, halved (about 1⅔ cups)
  • 1 cup chopped orange bell pepper, cut into ½-inch pieces (about 1 large)
  • ½ cup sliced red onion, cut into ¼-inch slices
  • ¼ cup chopped fresh basil
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together biscuit cubes, 2 tablespoons oil, and Italian seasoning until well combined; spread into an even layer on prepared baking sheet.
  3. Bake until toasted and lightly golden, 10 to 15 minutes, stirring occasionally. Let cool completely on pan on a wire rack.
  4. In a large bowl, whisk together vinegar, mustard, honey, salt, garlic, pepper, and remaining ¼ cup oil. Add peas, tomatoes, bell pepper, and onion, tossing until well combined. Let stand at room temperature for at least 30 minutes, stirring occasionally. Just before serving, stir in toasted biscuits. Sprinkle with basil.