Summer Cornbread and Tomato Salad

Name: Summer Cornbread and Tomato Salad
Ingredients: 1 pound, prepared cornbread, cut into ¾-inch pieces (about 4 cups); 6 tablespoons, extra-virgin olive oil, divided; 2 tablespoons, mayonnaise; 2 tablespoons minced, jalapeño chile; 2 tablespoons, lime juice; 1¼ teaspoons, table salt; ½ teaspoon, pepper; 1½ pounds mixed, tomatoes, cored and cut into ¾-inch pieces; 1 , small red onion, sliced thin; 2 , ears corn, kernels cut from cobs; ¼ cup, fresh basil leaves, torn

Side Dishes
Vegetables
Grains
Weeknight
Vegetarian
Salads

By Jessica Rudolph ･ Appears in Cook's Country June/July 2022

This spin on panzanella gets a double dose of corn flavor from toasty cornbread and sweet corn kernels.

SERVES 4

TIME 1 hour

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