I picked up on a bunch of Jersey tomatoes this past weekend, and by today they were perfectly red and ripe. Just right for making a delicious summer tomato salad. A meal unto itself, you cannot make something like this any other time of the year – it must be when tomatoes are literally farm- or garden-fresh. Inspiration for this salad came from The Kitchen Sink. My cornbread was made with soy yogurt instead of the usual calling for buttermilk; my parmesan cheese was, of course, soy parmesan; and I decided to add a few enhancements to the total salad, including fresh arugula and fresh peas. I also left out the red onion, because, well, I hate raw onions. So does my husband. I cannot begin to describe how good this salad was – try it and see. Enjoy!
Summer tomato salad with seasoned cubed cornbread
Your favorite cornbread recipe, or store-bought cornbread will work fine also
3 tablespoons margarine
2 tablespoons finely grated soy parmesan cheese
2 pounds ripe tomatoes, peeled, seeded, diced
1 teaspoon minced garlic
1/4 cup extra virgin olive oil
1 tablespoon white wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
10 ounces fresh arugula
10 ounces fresh (shelled) or frozen peas (thawed)
1 teaspoon coarse salt
freshly ground pepper, to taste
cornbread croutons (instructions below)
If making your own cornbread, prepare according to instructions. Cool. Cube the cornbread until you have 5 cups-worth. Preheat the oven to 350 degrees F. Line a baking sheet with foil.
Melt the margarine in a large skillet until bubbly. Add the bread cubes and toss to coat. Transfer the bread cubes to the lined baking sheet, and immediately sprinkle with the soy cheese and toss gently to coat all cubes. Bake for about 25 minutes, stirring once or twice. Remove from oven and cool.
In a large bowl, assemble the tomatoes, garlic, olive oil, vinegar, arugula, peas, basil, chives, salt, & pepper. Add the croutons and toss well. Eat immediately. Serves 4.