Recipes Corn Bread Salad with Tomatoes and Pepper Jack Cheese Be the first to rate & review! More Terrific Salads By Ilene Rosen Updated on November 23, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 1 pound corn bread (not sweet), cut into 1-inch cubes 1/2 cup vegetable oil 1 1/2 tablespoons dried oregano 1/4 cup rice vinegar 1 1/2 teaspoons Dijon mustard Salt and freshly ground pepper 1 1/2 pints cherry tomatoes, halved 1 1/2 cups shredded Pepper Jack cheese 1/2 cup coarsely chopped cilantro 1 small red onion, thinly sliced 1/2 cup toasted shelled pumpkin seeds Lime wedges, for serving Directions 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. Rate it Print