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Ingredients
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Croutons
Buttermilk Dressing
Crumbled Cheddar Finish
Method
Croutons
Preheat
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
Toss the bread cubes with olive oil and melted butter in a large bowl so each piece is lightly coated.
Add minced garlic (or garlic powder), dried oregano, salt and black pepper to the bowl. Toss thoroughly to distribute seasonings evenly.
Spread the seasoned bread cubes in a single layer on the prepared baking sheet, leaving a little space between pieces for even browning.
Bake for 12–18 minutes, stirring once halfway through, until the croutons are golden brown and crisp. Baking time depends on bread density — watch closely to avoid burning.
Remove from oven and let cool completely on the sheet (they will crisp further as they cool).
Buttermilk Dressing
While the croutons cool, prepare the dressing. In a medium bowl whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, Dijon mustard, and honey until smooth.
Whisk in the buttermilk a little at a time until the dressing reaches a pourable but thick consistency. Adjust with an extra tablespoon of buttermilk if you want it thinner.
Stir in chopped chives and parsley, then sprinkle in garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning — add more salt or lemon juice to brighten if needed.
Refrigerate the dressing at least 15 minutes to meld flavors (or up to 24 hours). Stir again before serving.
Assembly and Finish (Crumbled Cheddar)
Place cooled croutons in a large serving bowl or on a platter.
Pour dressing over the croutons lightly — start with about half the dressing (approximately 1/2 cup) and toss gently to coat. Add more dressing to reach your preferred level of creaminess. The goal is croutons that are coated but still retain some crunch.
Sprinkle the crumbled sharp cheddar over the dressed croutons and gently fold to distribute. Reserve a little cheddar to garnish on top if desired.
Serve immediately so croutons remain pleasantly crunchy. If making ahead, store croutons separately from the dressing and combine shortly before serving; add crumbled cheddar at the last minute.