Preheat oven to 350°F (175°C). Cut cornbread into 1-inch cubes and spread on a baking sheet. Bake for 10-15 minutes until golden and slightly crisp. Allow to cool completely.
In a large mixing bowl, add the baby spinach leaves as the base layer.
Add the diced red bell pepper, cucumber slices, and halved cherry tomatoes to the bowl.
If using optional ingredients like corn kernels, red onion, black beans, or fresh herbs, add them now.
Gently fold in the toasted cornbread cubes, being careful not to break them up too much.
Sprinkle the crumbled feta cheese over the top of the salad.
Drizzle with your chosen dressing and the olive oil. Season with salt and freshly ground black pepper to taste.
Gently toss all ingredients until evenly coated with dressing, right before serving to maintain the best texture.
