Cornbread with Tomato Salad

Cornbread with Tomato Salad is a great way to jazz up two favorites. This cornbread made with scallions and garlic,  compliments well with a savory tomato salad flavored with balsamic vinegar, basil and parsley. Add some lemon sour cream or yogurt and you have a hearty luncheon or a light supper. One thing is for sure; you have a superb meal!

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I know it’s not quite tomato season but after planting way too many tomato plants, I want to be ready! It sure feels like midsummer here in Denver. We  went from a somewhat cool weekend and now 90’s are forecast for the rest of the week. My poor peonies which began to bloom, are now slumping in this crazy heat. And of course our sprinkler system is broke which means we aren’t watering nearly enough. Regardless my tomato plants are doing great as are the cucumbers. But my poor grass. Well. We won’t talk about that!

Needless to say this simple tomato salad is a perfect way to use what I hope will be a plethora of tomatoes. The flavors in this salad are phenomenal and with the addition of some garlic and simple herbs, this is one solid salad. Of course you can eat this on its own but who doesn’t love cornbread? This cornbread is the perfect vehicle to soak up all the luscious juice from your juicy tomatoes. Fresh from the oven, the tomatoes soak right in and it’s kind of like melting ice cream mixed with cake. I love it when I can scoop up all the crumbs and get the flavors of both!

This cornbread and tomato salad makes a perfect luncheon. I’ve actually been decorating my folly this year and I can’t wait to have some friends over to chill with me. Though so far I’m not sure chill is the right word to be using! I think this cornbread and tomato salad would be the perfect dish to serve them. It isn’t just a pretty face…but it tastes great too! I love splitting the cornbread in half, slathering on some lemon yogurt or sour cream and then topping it off with tomatoes. Oh my. My mouth is watering just thinking about it.

And a few more ideas for tomatoes!

Sue from The View from Great Island’s  Heirloom Tomato Gazpacho is stunning and I bet tastes divine. These heirloom tomato frico cups sound like so much fun to eat. Check them out at Foodie Crush! And for some reason I’ve alway wanted to make a tomato pie. Thanks for that Spend with Pennies!

Check out some more cornbread or tomato recipes:

Cornbread Panzanella Salad with Avocado and Corn

Cornbread and Blueberry Bread Pudding

Calabacitas Tomato Sandwich

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Cornbread with Tomato Salad

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• Author: Abbe Odenwalder
• Prep Time: 20 Minutes
• Cook Time: 20 minutes
• Total Time: 40 Minutes
• Yield: 8-12 servings 1x
• Category: Salads
• Method: Baking
• Cuisine: American

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Description

Cornbread with Tomato Salad is a great way to jazz up two favorites. This cornbread made with scallions and garlic,  compliments well with a savory tomato salad flavored with balsamic vinegar, basil and parsley. Add some lemon sour cream or yogurt and you have a hearty luncheon or a light supper.

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Ingredients

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Tomato Salad

2 Medium Tomatoes , chopped or about 1 c

1/3 c pitted mixed olives, sliced

3–4 green onions, sliced thin

2 T chopped fresh basil

2 T chopped fresh Italian parsley

2 T finely chopped green bell pepper

2 T good Balsamic Vinegar

Salt and Pepper to taste

Cornbread

1 c flour

1 c yellow cornmeal

1 T baking powder

1/2 t salt

3 T sugar

2 green onions, chopped

2 garlic cloves, minced

1 egg, lightly beaten

3 T olive oil

1 c milk

Topping

1 c sour cream, Greek yogurt or Labneh flavored with the zest of 1 lemon

Arugula for serving (optional)

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Instructions

Cornbread

Preheat the oven to 400. Grease an 8 or 9″ square pan.

Combine flour, cornmeal, baking powder, salt and sugar in a mixing bowl; stir to blend.

Add onions and garlic, stirring to coat with the flour mixture.

Make a well in the center of the mixture and add egg, oil and milk. Stir quickly, just to moisten. Don’t overmix. Spread into prepared pan and bake for 20 minutes. Cut into squares the size that you desire. Place bottom half on platter and top with a dollop of sour cream, add some arugula leaves, some tomatoes and then cover with othe cornbread half. Top with another spoonful of tomatoes and sour cream.

Tomato Salad

Combine tomatoes, olives, onions, herbs, bell pepper, and vinegar. Season with salt and pepper. Stir to combine. Set aside allowing flavors to blend while waiting for cornbread!

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Notes

This can be served with or without arugula. The cornbread is also great placed on top of a larger salad.

Thank you San Francisco Chronicle Cookbook.