Christy Jordan’s Green Tomato and Cornbread Salad


This is one of our favorite salads—tart tomatoes, tangy buttermilk dressing, and plenty of cornbread for sopping up all the summer flavor.

Christy Jordan's Green Tomato and Cornbread Salad
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  1. 4 cups cubed cornbread
  2. 2 cups chopped green tomatoes
  3. 1 cup quartered cherry tomatoes
  4. 1 cup chopped yellow bell pepper
  5. 1 cup chopped cucumber
  6. 3/4 cup mayonnaise
  7. 1⁄2 cup whole buttermilk
  8. 1 1⁄2 tablespoons finely chopped fresh dill
  9. 1⁄2 teaspoon salt
  10. 1⁄4 teaspoon ground black pepper
  1. In a large bowl, combine cornbread, tomatoes, bell pepper, and cucumber. In a small bowl, stir together mayonnaise, buttermilk, dill, salt, and pepper.
  2. Pour dressing over cornbread mixture; gently toss. Serve immediately, or cover and refrigerate up to 1 hour.
  1. For extra flavor and crunch, try toasting the cornbread cubes in a large skillet before adding to the salad.
Taste of the South


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