Preheat oven to 375 degrees. Arrange cornbread in a single layer on a baking sheet, bake until edges crisp, about 20 minutes. Let cool.

In a mixing bowl, mix olive oil, lemon juice, Hot Crispy Oil, salt and pepper. Toss vegetables and olives in mixture.

On a platter arrange arugula and cornbread. Pour vegetable mixture on top, garnish with basil. Serve cold.

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