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Corn Bread Salad with Tomatoes and Pepper Jack Cheese

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  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
  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.