Tomato-Cornbread Salad with Avocado and Cilantro – A Fresh, Colorful Southern-Inspired Summer Salad Recipe
Tomato-Cornbread Salad with Avocado and Cilantro is a colorful summer salad made with toasted cornbread, juicy tomatoes, creamy avocado, crisp vegetables, fresh cilantro, and a tangy lime vinaigrette. The cornbread absorbs the dressing while maintaining its tender texture. Avocado adds richness, while cilantro provides fresh herbal notes that brighten every bite. This hearty yet refreshing salad is perfect for picnics, cookouts, family dinners, or light lunches. Easy to prepare and packed with seasonal ingredients, it offers a delicious combination of Southern comfort and fresh Mediterranean-style flavors.
Ingredients
For the Salad
- 4 cups baked cornbread, cut into bite-sized cubes
- 3 large ripe tomatoes, diced
- 1 cup cherry tomatoes, halved
- 2 ripe avocados, diced
- 1 small cucumber, diced
- ¼ small red onion, finely sliced
- ½ cup fresh cilantro, chopped
- 2 tablespoons chopped green onions
- ¼ cup crumbled Cotija or feta cheese (optional)
For the Lime Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
Instructions
- Preheat the oven to 375°F (190°C).
- Spread the cornbread cubes on a baking sheet and bake for 10–12 minutes until lightly crisp on the outside. Allow them to cool.
- Wash and chop the tomatoes, avocado, cucumber, onion, cilantro, and green onions.
- If using fresh corn, grill or lightly roast the kernels for enhanced sweetness and smoky flavor.
- In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, garlic, cumin, salt, and black pepper.
- Place the toasted cornbread, tomatoes, corn, cucumber, onion, cilantro, and green onions into a large serving bowl.
- Add the diced avocado and gently fold it into the salad. Pour the dressing over the salad and toss carefully to coat all the ingredients without breaking up the avocado.
- Sprinkle with Cotija or feta cheese if desired. Garnish with additional cilantro and serve immediately.
Notes
- Day-old cornbread holds its shape better in the salad.
- Use ripe but firm avocados for the best texture.
- Fresh summer tomatoes provide the sweetest flavor.
- Grilled corn adds delicious smoky notes.
- Add avocado just before serving to prevent browning.
- Fresh cilantro gives the salad its signature freshness.
- Homemade cornbread works best.
- Serve immediately after mixing.