2cupscucumber, seeded and cut into 1/2-inch pieces
2cupsloosely packed, baby arugula (optional; adds a peppery bite)
1/2cupa small handful loosely packed, torn basil leaves
For the dressing:
1/4cupolive oil
2tablespoonsred wine vinegar
1teaspoonDijon mustard
1large shallot, finely chopped
1/4teaspoonfine sea salt
1/8teaspoonground black pepper
Instructions
Preheat your oven to 375F. Place the cornbread cubes on a parchment lined baking sheet. Bake for 20 minutes, or until the cubes are golden at the edges, stirring gently halfway through baking.
Whisk together all dressing ingredients in a small mixing bowl.
Combine all of the salad ingredients in a large mixing bowl and add the dressing. Toss gently (I found it easiest to use my hands). Add extra salt and pepper as needed, as well as an extra splash of vinegar if desired. Serve.
Notes
Leftover salad will keep well in an airtight container in the fridge overnight. In place of the cornbread, you can use sourdough or any other rustic loaf.