4 cups Whole Grain Vegan Cornbread, cut into 1 inch cubes
4 cups heirloom tomatoes, cut into 1 inch pieces
2 cups cucumber, seeded and cut into 1/2 inch pieces
1 cup (a handful) baby arugula (optional; adds a peppery bite)
1/2 cup (a small handful) loosely packed, torn basil leaves
1/4 cup extra-virgin olive oil
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1 large shallot, minced
1/8 tsp fine sea salt
1/8 tsp ground black pepper
Preheat oven to 375 F. Place cornbread cubes on parchment-lined baking sheet. Bake for 20 minutes, or until cubes are golden at the edges, stirring gently halfway through baking.
Whisk together all dressing ingredients in small mixing bowl.
Combine all salad ingredients in large mixing bowl and add dressing. Toss gently (I find it easiest to use my hands). Add extra salt and pepper as needed, as well as an extra splash of vinegar if desired. Serve. Leftover salad will keep well in airtight container in fridge overnight.