HEIRLOOM TOMATO CORNBREAD SALAD RECIPE - (4.7/5)

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Heirloom Tomato Cornbread Salad Recipe - (4.7/5) image

Provided by TasteAndSee

Number Of Ingredients 9

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

Steps:

  • 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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