Corn Bread Salad with Tomatoes and Pepper Jack Cheese

Contributed by Ilene Rosen

Preheat the oven to 400°. Toast the corn bread in a single layer on a baking sheet, turning once, until golden.
In a skillet, heat the oil with the oregano over low heat until fragrant, 8 minutes. Let cool. Strain the oil. In a bowl, whisk the vinegar and mustard. Slowly whisk in the oregano oil. Season with salt and pepper.
In a large bowl, combine the corn bread, tomatoes, cheese, cilantro, onion and pumpkin seeds. Add the dressing and toss well. Transfer the salad to plates and serve with lime wedges.