Heirloom Tomato Cornbread Salad

By TasteAndSee

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

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

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.