The House Recipe

Prep and Toast

Preheat the oven to 375°F (190°C). In a large bowl, toss the cubed cornbread with melted butter, olive oil, honey (if using), salt, and pepper until evenly coated. Spread the cubes in a single layer on a rimmed baking sheet.

Bake for 10–14 minutes, stirring once halfway through, until the cornbread croutons are golden and crisp on the edges. Remove from oven and let cool on the pan; they will crisp further as they cool.

Classic Vinaigrette

In a small bowl or jar, combine red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until smooth. Gradually stream in the extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning. Makes about 3/4 cup; use 2–3 tablespoons per serving.

Creamy Herb Dressing

In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, olive oil, parsley, chives, minced garlic, salt, and pepper until smooth. Thin with up to 1 tablespoon water if needed to reach desired pourable consistency. Chill until ready to use. Makes about 3/4 cup; use 2–3 tablespoons per serving.

Place the mixed local greens into a large salad bowl or portion into individual bowls (about 1.5 cups greens per serving).

Add the halved cherry tomatoes, sliced red onion, and cucumber slices over the greens, distributing evenly.

Sprinkle the cooled cornbread croutons over the top (about 1/4 cup croutons per serving).

Right before serving, drizzle 2–3 tablespoons of your chosen house dressing over each serving and gently toss to coat, or serve the dressing on the side. Taste and adjust with extra salt, pepper, or lemon if desired.