Basil Pesto Cornbread Salad

Serves 6 · 20 min prep · 15 min cook

Ingredients

• 1 lb loaf prepared cornbread
• 2 cups fresh corn kernels
• 2 cups cherry tomatoes
• 1/2 cup fresh basil pesto
• 1/2 cup fresh basil leaves
• 1 English cucumber
• 1 large red bell pepper
• 3 cups baby arugula
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 4 oz feta cheese
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 375°F. Cut the cornbread into 1-inch cubes and spread them in a single layer on a large rimmed baking sheet.
2. 2Toast the cubes 12 to 15 minutes, tossing once halfway, until the edges turn deep golden and crisp while the centers stay tender.
3. 3While the cornbread toasts, cut the cherry tomatoes in half, dice the cucumber and red bell pepper into small bite-size pieces, and set aside.
4. 4If using fresh corn off the cob, quickly sauté the kernels in a dry skillet over medium-high heat for 3 to 4 minutes until they smell sweet and pick up light browning; cool slightly.
5. 5In a large mixing bowl, whisk the basil pesto with olive oil and lemon juice until the dressing is loose and pourable.
6. 6Add the warm cornbread cubes to the bowl and gently fold so every piece gets a light coat of pesto without turning soggy.
7. 7Fold in the corn, tomatoes, cucumber, and bell pepper; season with salt and black pepper and toss once more with a light hand.
8. 8Add the arugula and torn fresh basil leaves just before serving so the greens stay bright and peppery.
9. 9Crumble the feta over the top, give one final gentle toss, and transfer to a wide serving bowl so guests can scoop generous portions.
10. 10Taste and adjust with an extra squeeze of lemon if the salad needs brightness, then serve at room temperature within the hour for best texture.