Skill Level
Late Summer Salad with Cornbread Croutons
Ingredients
Arugula | 2 Cups | |
Heirloom Tomatoes | 3 Large | |
Heirloom Cherry Tomatoes | 1 Cup | |
Peaches | 2-3 | |
Watermelon | 1 Cup | |
Cornbread | 1 Large Piece | |
Fresh Mint Leaves | 1/4 Cup |
Pistachio Basil Vinaigrette
Roasted Salted Pistachios | 1/2 Cup | |
Olive Oil | 1/2 Cup | |
White Wine Vinegar | 2 Tablespoons | |
Fresh Basil Leaves | 1/2 Cup | |
Fresh Ground Pepper | 1 teaspoon |




Summer is winding down but there is so much great produce around and this salad combines a few of them!
I used store bought Cornbread for these but feel free to make your own if you like, just make the Cornbread the day before so it doesn’t fall apart.
- Start by making the Dressing….Add everything but the Oil to a food processor and add about 1/4 Cup of Water to get it all moving, with the processor running slowly add the Oil and any more water until you get the desired consistency.
- Cut the Cornbread into cubes and either add to a hot pan with a little Oil in it and cook until toasted. Or you can bake them in a 400 degree oven until crisp.
- Heat a grill pan and cut up the Peaches into slices and coat with Oil, grill about 30 seconds on each side so you can see the grill marks.
- Cut the Watermelon into cubes, slice the large Tomatoes into thick slices, halve the small Tomatoes, slice the Cucumbers.
- Add Arugula to a serving plate and top with the ingredients, tear the Mint Leaves and serve with the Dressing.
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