Grilled Cornbread Panzanella with Avocado and Corn

Ingredients

• 1/2 Cup olive oil
• salt and pepper to taste
• 4 Cups stale cornbread, cut into cubes
• 1 Pound ripe tomatoes
• 1/2 Cup small red onion, sliced thin
• 1/4 Cup red wine vinegar
• 1/4 Cup fresh basil leaves, cut into thin strips
• 2 Tablespoons fresh oregano, chopped
• 3 Tablespoons fresh parsley, chopped
• 1 avocado, cubed
• 1 ear of corn, cooked and cut from the cob

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