Corn Bread Salad with Tomatoes and Pepper Jack Che

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Corn Bread Salad with Tomatoes and Pepper Jack Cheese (modern)
From Food and Wine Magazine

SERVES: 4
ingredients
1 pound corn bread (not sweet), cut into 1-inch cubes
1/2 cup vegetable oil
1 1/2 tablespoons dried oregano
1/4 cup rice vinegar
1 1/2 teaspoons Dijon mustard
Salt and freshly ground pepper
1 1/2 pints cherry tomatoes, halved
1 1/2 cups shredded Pepper Jack cheese
1/2 cup coarsely chopped cilantro
1 small red onion, thinly sliced
1/2 cup toasted shelled pumpkin seeds
Lime wedges, for serving

directions
Preheat the oven to 400�. Toast the corn bread in a single layer on a baking
sheet, turning once, until golden.
In a skillet, heat the oil with the oregano over low heat until fragrant, 8
minutes. Let cool. Strain the oil. In a bowl, whisk the vinegar and mustard.
Slowly whisk in the oregano oil. Season with salt and pepper.
In a large bowl, combine the corn bread, tomatoes, cheese, cilantro, onion
and pumpkin seeds. Add the dressing and toss well. Transfer the salad to
plates and serve with lime wedges.

Recipe by Ilene Rosen
From Main-Course Salads
This recipe originally appeared in June, 2004.