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Cornbread Panzanella Salad

Cornbread Panzanella Salad

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4 1x

Why use crusty bread when you can make a cornbread panzanella salad. Just toast the cornbread in the oven, so it can hold its own with the other ingredients.

Ingredients

  • 2 cups cornbread, torn or cut into 1-inch cubes
  • 1 garlic clove, minced
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 3 pints cherry or grape tomatoes, halved
  • 1 cucumber, cut into 1/4-inch cubes
  • 1/4 small red onion, finely diced
  • 1 handful fresh basil, roughly chopped
  • 1 tablespoon fresh chives
  • Salt and pepper for serving

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Arrange the cornbread in a single layer on a sheet pan, bake for 15-20 minutes until golden and toasted, tossing the cornbread halfway through cooking. Cool to room temperature.
  3. For the vinaigrette, combine the garlic, white wine vinegar, salt and pepper. Slowly whisk in the olive oil.
  4. To assemble the salad, combine the cornbread, tomatoes, cucumbers, red onions, basil and chives in a large bowl. Gently stir in the vinaigrette. Season with salt and pepper to taste.
  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4 1x