Summer Cornbread and Tomato Salad

Name: Summer Cornbread and Tomato Salad
Yield: Serves 4
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

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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.

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

This summer salad is inspired by panzanella. We swapped out Italian bread for cornbread and added fresh pops of juicy corn kernels and a creamy jalapeño-lime dressing.

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