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.
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
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
1 c sour cream, Greek yogurt or Labneh flavored with the zest of 1 lemon
Arugula for serving (optional)
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.
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!
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.
Keywords: cornbread tomato salad