Heirloom Tomato Cornbread Salad

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

Photo by Holly S.
Adapted from tasteandsee.com
None

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from tasteandsee.com

Ingredients

  • 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

Directions

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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