A delicious summer salad from Chef Derek Dollar, Milton’s Cuisine and Cocktails.
2 cups cornbread, diced iinto 1-inch cubes
1/2 cup red cherry tomatoes, halved
1/2 cup Sungold cherry tomatoes, halved
1/2 cup cucumber, 1-inch dice
1/4 cup chopped purple basil
1/4 cup thinly sliced red onion
1/4 cup corn, grilled and cut off the cob
1/4 cup cooked, crumbled bacon
White Balsamic Viniagrette Dressing
Preheat oven to 350 degrees. Toast the cornbread cubes until golden brown, approximately 5 minutes; set aside to cool In a large bowl, mix together the tomatoes, cucumber, purple basil, red onion, and the cooled cornbread. Add the White Balsamic Viniagrette dressing to taste. Season with salt and pepper to taste and toss until all ingredients are coated. Just before serving, scatter the grilled corn and bacon over the top. Serves 4.
White Balsamic Viniagrette
1/2 cup white balsamic vinegar
1/4 cup water
1 tablespoon granulated sugar
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1-1/2 teaspoons chipped chives
1 tablespoon chopped parsley
2 tablespoons chopped basil
1 teaspoon chopped thyme
1-1/2 tablespoons dry oregano
1 cup olive oil
Salt and pepper to taste
In a blender, combine all ingredients, except the olive oil. While the blender is running, slowly add the oil and emulsify.