Heirloom Tomato Cornbread Salad Recipe - (4.7/5)

Name: Heirloom Tomato Cornbread Salad Recipe - (4.7/5)
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

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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