Name: Summer Cornbread and Tomato Salad
Total time: 1 h
Ingredients: 1 pound prepared cornbread, cut into ¾-inch pieces (about 4 cups); 6 tablespoons extra-virgin olive oil, divided; 2 tablespoons mayonnaise; 2 tablespoons minced jalapeño chile; 2 tablespoons lime juice; 1¼ teaspoons table salt; ½ teaspoon pepper; 1½ pounds mixed tomatoes, cored and cut into ¾-inch pieces; 1 small red onion, sliced thin; 2 ears corn, kernels cut from cobs; ¼ cup fresh basil leaves, torn

Why This Recipe Works

This summer salad is inspired by panzanella. We swapped out Italian bread for cornbread and added fresh pops of juicy corn kernels and a creamy jalapeño-lime dressing.

Before You Begin

For more spice, add the jalapeño seeds to the dressing as well.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Toss cornbread with 2 tablespoons oil on rimmed baking sheet. Spread cornbread on sheet and bake until dry to touch and edges turn golden brown, about 15 minutes, stirring halfway through baking. Let cool for 10 minutes.

Whisk mayonnaise, jalapeño, lime juice, salt, pepper, and remaining ¼ cup oil together in large bowl. Add tomatoes, onion, and cornbread and toss gently to coat. Season with salt and pepper to taste. Transfer salad to serving platter and top with corn and basil. Serve.