Heirloom Tomato Cornbread Salad
3-4 cups of (one-inch) cubed sweet or savory cornbread
1½ to 2 pounds heirloom tomatoes (any color, shape or size)
2.5 ounces baby arugula (washed and dryed)
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoons salt
1 teaspoon fresh cracked pepper
¼ cup shaved Parmesan cheese
Fresh basil for garnish (optional)
After cutting cornbread into one-inch cubes, either leave on counter overnight, or bake in 400 degree oven for 15 minutes. You want it to dry out and become crusty. Allow cubed cornbread to fully cool before assembling the salad.
Cut heirloom tomatoes into wedges (or in half if smaller) and sprinkle with salt and pepper.
In a small bowl, mix together 2 tablespoons white balsamic vinegar and extra virgin olive oil.
Scatter baby arugula on a platter, then layer on tomatoes, cornbread, and fresh torn basil (if desired).
Drizzle on the oil and vinegar mixture, sprinkle with more salt, freshly ground pepper, and shaved parmesan.
Heirloom Tomato Cornbread Salad - easy, fresh, delish! Heirloom tomatoes, homemade cornbread, white balsamic, olive oil, & shaved Parmesan on baby arugula.
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Wednesday, August 31, 2016 - 1:00pm