6 cups 1-inch cubed cornbread
½ cup extra-virgin olive oil, divided
Kosher salt and freshly ground pepper, to taste
4 lb. heirloom tomatoes, roughly chopped
8 oz. fresh mozzarella, roughly chopped
2 shallots, minced
¼ cup white balsamic vinegar
½ cup packed chiffonaded basil
• Line a baking sheet with parchment paper and spread the cornbread cubes evenly on top. Let dry a few hours or overnight.
• Preheat the oven to 400 degrees.
• Drizzle the cornbread with ¼ cup olive oil and toss to coat. Season with salt and pepper to taste. Bake until crisp and browned, stirring about halfway through, 10 to 15 minutes.
• In a large bowl, toss the tomatoes, mozzarella, shallots, vinegar and the remaining ¼ cup olive oil. Let sit about 15 minutes to allow the juices to develop, then add the cornbread, stirring lightly to mix. Fold in the basil. Let rest at least 15 to 20 minutes. Season again with salt and pepper, and serve.