Cornbread Salad

by Sheilah Kaufman
from Upper Crusts: Fabulous Ways to Use Bread
(Capital Books, 2007)
Serves 4 to 6

This salad is as delicious to eat as it is beautiful to look at. “Sweet, with a kick” best describes this recipe from Sherron Goldstein, a well-known author and cooking teacher from Birmingham, Alabama. By using cornbread, Goldstein adds a definite Southern flair to this Italian bread salad. The salad mixture can be made early in the day, covered, and refrigerated. You can also make the dressing ahead of time then toss it with the salad right before serving.—Sheilah Kaufman

convert Ingredients
3 cups stale cornbread cut in 1/2-inch diced
1 cucumber, seeded and diced
1 large tomato, seeded and diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup finely diced red onion
1/4 cup thinly sliced green onions
2 garlic cloves, finely chopped
1/4 cup white wine vinegar
1/3 cup extra-virgin olive oil
1 teaspoon canned chipotle chile in adobe sauce, coarsely chopped (optional)
1 tablespoon honey
1/4 cup chopped cilantro
Salt
Freshly ground pepper

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Method
1. Preheat the oven to 350°F (175°C).

2. Spread the cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy.

3. In a large bowl, place the cucumber, tomato, red and yellow bell peppers, red onion, green onion, and garlic. Toss to mix well. Add the cornbread cubes and lightly toss to mix.

4. In a small bowl, combine the wine vinegar, olive oil, chipotle chile, honey, cilantro, and the salt and pepper to taste to make the vinaigrette.

5. Pour the vinaigrette over the salad ingredients and toss to mix well. Let stand 15 to 30 minutes so the bread can absorb the dressing, then serve.

Recipe © 2007 by Sheilah Kaufman. All rights reserved.
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