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Farmhouse Cornbread Tomato Salad

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This simple summer tomato salad gets a savory kick from cornbread and a tangy edge from white balsamic vinegar. Toasting the cornbread cubes keeps them crispy.

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • For Vinaigrette:
  • 1/2 cup white balsamic vinegar
  • 1/4 cup water
  • 1 tablespoon granulated sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons chopped chives
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped basil
  • 1 teaspoon chopped thyme
  • 1 1/2 tablespoons dry oregano
  • 1 cup olive oil
  • salt, to taste
  • freshly ground white pepper, to taste
  • For Salad:
  • 2 cups cornbread, diced into 1-inch cubes
  • 1/2 cup red cherry tomatoes, halved
  • 1/2 cup Sungold cherry tomatoes halved
  • 1/2 cup cucumber, 1-inch dice
  • 1/4 cup chopped purple basil
  • 1/4 cup sliced red onion
  • 1/4 cup corn, grilled and taken off the cob
  • 1/4 cup rendered bacon, crumbled
  • white balsamic vinaigrette to taste, see recipe above

Details

Servings 4
Adapted from ajc.com

Preparation

Step 1

For Vinaigrette:
In a blender, combine all ingredients, except the olive oil. While the blender is running, slowly add the oil and emulsify, and season with salt and white pepper.

For Salad:
Preheat oven to 350. Toast the cornbread cubes until golden brown, approximately 5 minutes and set aside to cool.

In a large bowl, mix together the tomatoes, cucumber, purple basil, sliced red onion, and the cooled cornbread. Add the white balsamic vinaigrette, season with salt & pepper, and toss until all the ingredients are coated. Plate the salad and scatter the grilled corn and bacon over the top.

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