Heirloom Tomato Cornbread Salad

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 oz Baby arugula
  • 1 Basil, fresh
  • 2 lbs Heirloom tomatoes

• Condiments

  • 2 tbsp White balsamic vinegar

• Baking & Spices

  • 1 tsp Pepper, fresh cracked
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 3 cups (one-inch cubed sweet or savory cornbread

• Dairy

  • 1/4 cup Parmesan cheese

Found on tasteandsee.com

Description

Directions

• 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.

Nutrition