Southern-style cornbread salad with bacon, tomatoes, lettuce, and a zesty vinaigrette.
# What You Need:
→ Cornbread
01 - 4 cups day-old cornbread, cut into 1-inch cubes
→ Meats
02 - 8 slices bacon
→ Vegetables
03 - 2 cups cherry tomatoes, halved
04 - 2 cups romaine or butter lettuce, chopped
05 - 1 small red onion, thinly sliced
06 - 1 ripe avocado, diced (optional)
→ Dressing
07 - 1/4 cup extra virgin olive oil
08 - 2 tbsp red wine vinegar
09 - 1 tbsp Dijon mustard
10 - 1 garlic clove, minced
11 - 1/2 tsp kosher salt
12 - 1/4 tsp freshly ground black pepper
→ Garnish
13 - 2 tbsp fresh chives or parsley, chopped
# Directions:
01 - Preheat oven to 375°F. Spread cornbread cubes on a baking sheet and toast for 8 to 10 minutes, turning halfway through until golden and crisp. Remove and let cool.
02 - Cook bacon slices in a skillet over medium heat until crispy. Transfer to paper towels to drain and cool, then chop or crumble into bite-sized pieces.
03 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, kosher salt, and black pepper until emulsified.
04 - In a large bowl, toss together the toasted cornbread, crispy bacon, halved cherry tomatoes, chopped lettuce, sliced red onion, and diced avocado if using.
05 - Drizzle the vinaigrette over the salad mixture and gently toss to coat thoroughly without breaking the cornbread cubes.
06 - Allow the salad to rest for 5 to 10 minutes to meld flavors. Just before serving, sprinkle with chopped fresh chives or parsley.
