Farmhouse Cornbread Tomato Salad

By ltrodrigu

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.

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.