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Heirloom Tomato Cornbread Salad


A delicious late summer salad. Fresh heirloom tomatoes, spicy arugula, savory-sweet cornbread, white balsamic and EVOO.

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Rate this recipe 4.7/5 (3 Votes)


  • 3 to 4 cups cornbread, cubed 1-inch
  • 1 1/2 to 2 pounds heirloom tomatoes, cut into oblique shapes (any color, shape or size)
  • 2 1/2 ounces baby arugula, washed and dried
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoons salt
  • 1 teaspoon pepper, fresh cracked
  • 1/4 cup Parmesan cheese, shaved
  • Fresh basil for garnish


Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

Combine cornbread, heirloom tomatoes, and arugula. Season with salt and pepper, drizzle with olive oil and white balsamic vinegar, add shaved Parmesan, and toss.

Serve immediately.


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