-
1
Preheat oven to 450F.
-
2
Heat bacon fat in a 10-inch cast-iron skillet in middle of oven 5 minutes.
-
3
While fat heats, whisk together cornmeal, flour, baking powder, and salt in a large bowl.
-
4
Whisk together egg and milk in a small bowl, then add to dry ingredients, stirring just until combined.
-
5
Carefully remove hot skillet from oven and stir scallions into hot fat (they will sizzle).
-
6
Stir fat with scallions and melted butter into batter until just combined, then pour batter into hot skillet.
-
7
Bake in middle of oven until a tester comes out clean, about 10 minutes.
-
8
Turn corn bread out onto a rack and cool 15 minutes.
-
9
(Leave oven on.)
-
10
Cut corn bread into 3/4-inch cubes and spread in 1 layer in a shallow baking pan.
-
11
Bake in upper third of oven until edges are golden, about 10 minutes, then cool in pan on a rack.
-
12
Roast red and yellow bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes).
-
13
Transfer peppers to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
-
14
When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1-inch pieces.
-
15
Whisk together vinegars, kosher salt, and black pepper in a large bowl, then add oil in a slow stream, whisking.
-
16
Add tomatoes, onion, and olives to vinaigrette, tossing to coat, and marinate 10 to 15 minutes.
-
17
Add roasted peppers, cucumbers, basil, mint, parsley, and croutons to bowl and toss.
