Summer is right around the corner and it's my favorite time of year for produce!  Tomatoes in particular are at their peak and can most definitely shine on their own during this time.  I love creating simple dishes when ingredients are so good that they just don't need that much more added to them!  When BBQ season and outdoor entertaining are in full swing, I love bringing lighter and healthier dishes to the table to balance out the rest of the spread.  My new favorite dish that I will be making all summer long is my garlic and dill tomato salad with cornbread croutons!

This salad is not only beautiful, but is full of flavor and texture too!  You can use whatever tomatoes look good at the market that week and when mixed with a garlic dill vinaigrette, this salad becomes something even more special.  For crunch I decided it needed some croutons, but not just regular croutons of course, but CORNBREAD croutons!  

Cornbread croutons are fabulous for using up leftover cornbread that might be slightly stale or you can obviously make it fresh too!  But I do love any way I get to use up leftovers in new and creative ways!  Don't you?

If you love tomatoes as much as I do, then you might also enjoy my Tomato Basil Crush Cocktail (a great bloody mary alternative) or my Peach Caprese salad for another great salad option and addition for any summer meal!

Ingredients:

• 2 Cups of Assorted Tomatoes (I love using as many colors as I can!)

• 1/2 White Onion, Sliced Thinly

• 2 Cups of Cornbread, Sliced into 1" Squares

• Olive Oil Spray

• Salt and Pepper

For the Vinaigrette-

• 1/4 Cup Apple Cider Vinegar (Can substitute Red Wine or White Vinegar)

• 2 Tbsp. Olive Oil

• 1 Garlic Clove, Smashed to release flavor

• 2 Tbsp. Fresh Dill, Chopped

• 1 Tsp. Kosher Salt

• 1/2 Tsp. Cracked Black Pepper

Directions:

• Preheat oven to 325 degrees.

• Place cornbread cubes onto a parchment lined baking sheet.

• If cornbread is fresh, bake for 15 minutes to slightly toast before adding oil. If cornbread is stale you can skip this step.

• After cornbread is slightly toasty, spray on each side with olive oil spray and season with salt and pepper.

• Bake for another 10 minutes until croutons are browned nicely and have a slight crunch.

• In the meantime, mix together vinaigrette ingredients and whisk to combine. Let side for 10-15 minutes for flavors to combine while you prepare the other ingredients.

• Slice tomatoes into bite size pieces or if you are using grape or cherry tomatoes, simply slice in half.

• In a large bowl combine tomatoes, onions, and then drizzle vinaigrette over top. Toss gently to combine.

• Pour salad onto a serving platter and then top with croutons. Serve immediately.

Tip:  If making this salad in advance, simply wait to add croutons until ready to serve!  I love making the tomato salad in advance and the croutons the day I will be serving the salad to help with prep time!

I can't wait for you all to try this recipe out for yourself!  It's one of the best tomato salad I've ever eaten and I think you will love it too!