• Fast

Ingredients

1. 1 pound corn bread (not sweet), cut into 1-inch cubes
2. 1/2 cup vegetable oil
3. 1 1/2 tablespoons dried oregano
4. 1/4 cup rice vinegar
5. 1 1/2 teaspoons Dijon mustard
6. Salt and freshly ground pepper
7. 1 1/2 pints cherry tomatoes, halved
8. 1 1/2 cups shredded Pepper Jack cheese
9. 1/2 cup coarsely chopped cilantro
10. 1 small red onion, thinly sliced
11. 1/2 cup toasted shelled pumpkin seeds
12. Lime wedges, for serving

Directions

1. Preheat the oven to 400°. Toast the corn bread in a single layer on a baking sheet, turning once, until golden.
2. 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.
3. 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.