Description
The perfect summer salad in my opinion. Great for using fresh basil and tomatoes and corn!
Ingredients
4 c cornbread or 1 8″ pan (I use the recipe on the back of the Quaker yellow cornmeal box)
1/2 c olive oil total
Salt and Pepper to taste
1 lb ripe, tomatoes
1/2 small red onion, sliced thin
1/4 c red wine vinegar
1/4 c fresh basil leaves, cut in thin strips
2 T fresh chopped oregano
3 T Italian parsley, chopped
1 avocado cut into cubes
1 ear of corn, cooked and cut off the ear
Instructions
Heat grill to medium heat or oven to 450.
Toss dried cornbread with 3 T olive oil and salt and pepper to taste. Spread cornbread in an even layer on grill pan or if baking in oven, on a baking sheet. Grill or bake until toasted and golden. This may take 15-20 minutes. If grilling, watch carefully because bread can burn quickly. Set cornbread aside.
In a large bowl, combine tomatoes, onion, more salt and pepper. Whisk the remaining olive oil with the vinegar and drizzle over the salad. Add basil, oregano, parsley, avocado and corn and toss gently.
When ready to serve add cornbread croutons and let sit for about 10 minutes so dressing has a chance to permeate the croutons. Garnish with more fresh herbs.