Preparation

I discovered this recipe by accident when I had leftover cornbread getting stale on my counter and a bounty of summer tomatoes that needed using. The result was so unexpectedly delicious that it's become my signature solo summer dinner.

Building Your Bowl

1. If your cornbread isn't stale enough, toast the cubes in a dry skillet over medium heat for 3-4 minutes until they're crispy on the outside but still tender inside.
2. In your serving bowl, combine the chopped tomato, cucumber, and red onion. Let them sit for 5 minutes to release their juices.
3. Whisk together the olive oil, red wine vinegar, and sumac in a small cup.
4. Add the cornbread cubes to the vegetables and toss gently.
5. Pour the dressing over everything and let it sit for 10 minutes. The cornbread will absorb the dressing and vegetable juices, becoming incredibly flavorful.
6. Top with crumbled feta, torn mint, and basil. Season with salt and pepper.

This dish is best eaten with your hands, standing at the kitchen counter, catching the juices with the last pieces of cornbread.

Seasonal Note: In winter, swap fresh tomatoes for roasted cherry tomatoes and add pomegranate seeds for brightness.