1boxcornbread mixcheck box for additional ingredients needed
1 pintcherry tomatoeshalved
1/2hothouse cucumberpeeled and diced
2peachesdiced
1shallotthinly sliced
18 oz. containerherbed/seasoned mozzarella ballsquartered, can sub plain
handfularugula
For the tomato balsamic vinaigrette
2clovesgarlicminced
1tbsphoney
2 tbspbalsamic vinegar
juices from cut cherry tomatoes
1/2tspdried thyme
1/2 tspsalt
1/2 tsppepper
1/4cupolive oil
Instructions
Start by making your cornbread according to package directions. Let cool completely.
While cornbread bakes, slice cherry tomatoes and place them into a colander over a bowl. Sprinkle the tomatoes with kosher salt and let sit for at least 30 minutes while their juices drain into the bowl.
In your serving bowl, add cucumber, peaches, shallot, and mozzarella balls.
Add tomatoes to salad and use bowl of juices for making your vinaigrette. Add vinaigrette ingredients to bowl, whisking in oil. You might want to add more oil based on your preference!
Cut cooled cornbread into 1" squares and place onto baking sheet. Spray with cooking spray and put under broiler for 2-3 minutes or until golden brown. Toss gently and repeat once more.
Add cornbread "croutons" to your serving bowl then top with arugula.