Imagine a salad that breaks all the rules and transforms ordinary ingredients into a mouthwatering masterpiece. This Corn Bread, Tomato, and Cilantro Salad is not just another side dish – it's a culinary adventure that will tantalize your taste buds and leave your guests begging for the recipe. Combining the rustic charm of cornbread with the bright, fresh flavors of cherry tomatoes and cilantro, this dish is a perfect blend of comfort and excitement that will elevate any meal from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups cornbread, cubed
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper, to taste
Instructions
- Begin by preparing the cornbread. If you don't have pre-made cornbread, bake a batch according to your favorite recipe or package instructions. Once baked, allow it to cool completely before cubing it into bite-sized pieces. You will need about 4 cups of cubed cornbread.
- While the cornbread is cooling, wash and prepare the cherry tomatoes. Rinse them under cold water and slice them in half. You should have about 2 cups of halved cherry tomatoes for the salad.
- Next, wash the fresh cilantro thoroughly to remove any dirt or grit. Shake off excess water and then chop the cilantro finely. You will need 1/2 cup of chopped cilantro for this recipe.
- In a large mixing bowl, combine the cubed cornbread, halved cherry tomatoes, and chopped cilantro. Gently toss these ingredients together to ensure they are evenly mixed without breaking the cornbread too much.
- In a separate small bowl, prepare the dressing by whisking together 1/4 cup of olive oil and 2 tablespoons of lime juice. Season the dressing with salt and pepper to taste, adjusting the seasoning as needed.
- Drizzle the dressing over the cornbread mixture in the large bowl. Carefully toss the salad again to coat all the ingredients with the dressing evenly. Be gentle to avoid crumbling the cornbread.
- Let the salad sit for about 10 minutes before serving. This allows the flavors to meld together and the cornbread to absorb some of the dressing.
- Before serving, give the salad a final gentle toss. Taste and adjust the seasoning with additional salt, pepper, or lime juice if desired. Serve the Corn Bread, Tomato, and Cilantro Salad as a refreshing side dish or light main course.
Tips
- Cornbread Perfection: For the best results, use slightly day-old cornbread. It holds its shape better and absorbs the dressing more effectively.
- Tomato Selection: Choose ripe, vibrant cherry tomatoes for maximum flavor. If possible, use a mix of red and yellow varieties for visual appeal.
- Dressing Technique: Whisk the olive oil and lime juice thoroughly to create a smooth, well-combined dressing that coats every ingredient evenly.
- Gentle Handling: When tossing the salad, use a light touch to prevent the cornbread from crumbling into tiny pieces.
- Flavor Boost: For an extra kick, consider adding a sprinkle of feta cheese or some thinly sliced red onions.
- Make-Ahead Magic: This salad actually tastes even better after sitting for a few hours, making it perfect for potlucks and advance meal prep.
- Serving Suggestion: Serve at room temperature for the most robust flavor profile, and garnish with additional fresh cilantro leaves just before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 25mg
