Heirloom Tomato Cornbread Salad
By TasteAndSee
A delicious late summer salad. Fresh heirloom tomatoes, spicy arugula, savory-sweet cornbread, white balsamic and EVOO.
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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
Details
Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from tasteandsee.com
Preparation
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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