Big Bbq Salad Recipe

Prepare vegetables

Rinse and dry the mixed greens thoroughly. Halve the grape tomatoes. Slice the cucumber into 1/8-1/4-inch half-moons (remove seeds if very watery). Thinly slice the red onion into half-rings and separate. Grate or coarsely shred the cheddar cheese if not pre-shredded.

Combine the mixed greens, halved grape tomatoes, sliced cucumber, and red onion in a large bowl and toss gently to distribute.

Toast croutons

Preheat oven to 375°F (190°C). In a small saucepan or microwave-safe bowl, melt the butter and stir in honey (if using), smoked paprika, and salt. Pour the butter mixture over the cubed cornbread and toss gently to coat. Spread the coated cornbread cubes in a single layer on a baking sheet and toast for 10–12 minutes, turning once halfway, until crisp and golden. Let cool slightly; they will crisp further as they cool.

Warm and glaze meat

If using chilled smoked meat, warm it gently in a skillet over medium-low heat with the 1/4 cup BBQ sauce. For brisket slices, warm 3–4 minutes per side until heated through and slightly glazed. For pulled pork or chopped chicken, fold into the sauce and cook 3–5 minutes until hot. Keep warm off heat.

If serving a variety of smoked meats, warm each the same way and portion about 12 oz total per 4 servings (adjust per order).

Make vinaigrette

Whisk together apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly drizzle in the olive oil while whisking until emulsified. Taste and adjust seasoning—add a squeeze of lemon if desired.

Toss the salad mixture with about half of the dressing to start (you can add more at the table). Transfer the dressed greens to individual plates or a serving bowl.

Scatter the warm cornbread croutons and shredded cheddar over the salad.

Top with the warmed, sauced smoked meat. Drizzle additional dressing or a little extra BBQ sauce over the meat if desired.

Garnish with chopped parsley and serve immediately with lemon wedge on the side for brightening. Serve extra dressing on the side.