Corn Bread Salad with Tomatoes and Pepper Jack Cheese

 More Terrific Salads

Total Time:
30 mins


  • 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


  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.

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