Dinner

Classic Southern Salad with Buttermilk Dressing Recipe

ByJack Voss March 5, 2026March 5, 2026

Introduction

This Classic Southern Salad is a refreshing and hearty mix of crisp vegetables, rich cheese, and savory bacon, all brought together with a tangy buttermilk dressing. It’s perfect for a light lunch or as a side dish to your favorite Southern meal.

A large white bowl holds a layered salad starting with a base of shredded green lettuce. On top, there are bright red halved cherry tomatoes and chopped light green cucumbers arranged in separate sections. Hard-boiled egg slices with white edges and yellow yolks are placed on opposite sides of the bowl. Crumbled brown bacon pieces and golden brown croutons add texture between the vegetables. A generous amount of shredded yellow cheddar cheese is spread over the top. White ranch dressing is drizzled in thin lines over the entire salad, adding a creamy contrast to the colorful layers. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 romaine hearts, chopped
8 ounces grape tomatoes, halved
1 English cucumber, diced
3 boiled eggs, sliced
4 ounces cheddar cheese, shredded
1 cup croutons
½ cup bacon bits
¾ cup buttermilk, divided
½ cup sour cream
¼ cup mayonnaise
2 teaspoons fresh lemon juice
¼ cup finely chopped fresh chives
1 garlic clove, pressed
½ teaspoon dried dill
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Step 1: In a medium bowl, whisk together ½ cup of the buttermilk, sour cream, mayonnaise, lemon juice, chives, garlic, dill, salt, and pepper until smooth. Set the dressing aside.
Step 2: In a large bowl, combine the chopped romaine, halved grape tomatoes, diced cucumber, sliced boiled eggs, shredded cheddar cheese, croutons, and bacon bits.
Step 3: Toss the salad gently to mix the ingredients. Drizzle the prepared buttermilk dressing over the top or serve it on the side to allow guests to add to taste.

Tips & Variations

For extra crunch, add toasted pecans or walnuts to the salad.
Substitute Greek yogurt for sour cream for a lighter dressing.
Use fresh dill instead of dried for a brighter herb flavor.
Make the dressing a day ahead to let the flavors meld together.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best enjoyed within 1–2 days to maintain crispness. Reheat is not recommended; if desired, serve chilled or at room temperature.

How to Serve

A large white bowl is filled with a colorful layered salad starting from shredded green lettuce at the bottom, followed by scattered chopped cucumbers on one side with light green and darker green shades, next to them are crunchy golden-brown croutons spread across. There are bright red halved cherry tomatoes placed in a neat section beside slices of hard-boiled eggs with white outer layers and yellow centers. Thin strips of orange shredded cheese cover much of the salad with a drizzle of creamy white dressing spread lightly over the top, adding a glossy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, simply omit the bacon bits or replace them with a vegetarian bacon alternative for a meat-free version.

How long does the dressing keep in the fridge?

The buttermilk dressing can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before using.