Cornbread Panzanella with Summer Produce

This is a delicious and flexible way to use summer produce from your garden or the farmer's market.  Stone fruit like nectarines or peaches pairs really well with toasted cornbread croutons, and we added tomatoes, basil, and cucumbers from the garden.  Of course, there's no need to be strict with this ingredient list!  A friend's family makes artisan cured pork, and we happened to have some of their coppa on hand, which topped the salad perfectly -- though this would also be wonderful as a vegetarian dish if you prefer.

Cornbread Panzanella with Summer Produce (adapted from Food Network's The Kitchen)

Red Wine Vinaigrette: Whisk together 1/2 cup vegetable oil, 1/4 cup red wine vinegar, and 1 T Dijon mustard.  Season to taste with salt and pepper.  Cover and set aside.

Cornbread Croutons: Preheat the oven to 400 degrees and line a baking sheet with foil.  Spray generously with oil.  Cut cornbread into cubes.  Arrange in a single layer on the baking sheet, and season with salt and pepper.  Spray with more oil.  Bake until nicely browned, 10-15 minutes.  Let cool.

To assemble the salad: Pile lots of summer produce in a bowl -- we used cucumber, nectarines, basil, raspberries, and pear tomatoes. Add the cooled croutons, and toss with the red wine vinaigrette.  Top with coppa or prosciutto.