Corn Bread Salad With Tomatoes And Pepper Jack Cheese

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1 pound corn bread (not sweet), cut into 1-inch cubes

1/2 cup vegetable oil

1 1/2 tablespoons dried oregano

1/4 cup rice vinegar

1 1/2 teaspoons Dijon mustard

Salt and freshly ground pepper

1 1/2 pints cherry tomatoes, halved

1 1/2 cups shredded Pepper Jack cheese

1/2 cup coarsely chopped cilantro

1 small red onion, thinly sliced

1/2 cup toasted shelled pumpkin seeds

Lime wedges, for serving

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