Heirloom Tomato Cornbread Salad - easy, fresh, delish! Heirloom tomatoes, homemade cornbread, white balsamic, olive oil, & shaved Parmesan on baby arugula.
Ingredients
- 3-4 cups of (one-inch) cubed sweet or savory cornbread
- 1½ to 2 pounds heirloom tomatoes (any color, shape or size)
- 2.5 ounces baby arugula (washed and dryed)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoons salt
- 1 teaspoon fresh cracked pepper
- ¼ cup shaved Parmesan cheese
- Fresh basil for garnish (optional)
6 servings
Directions
For step-by-step directions please visit http://tasteandsee.com/heirloom-tomato-cornbread-salad-recipe/
30 min
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