Cornbread Panzanella Salad
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.
Servings: 6
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
- Preheat the oven to 375 degrees F.
- 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.
- For the vinaigrette, combine the garlic, white wine vinegar, salt and pepper. Slowly whisk in the olive oil.
- 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.
Nutrition
Calories: 392kcal | Carbohydrates: 54g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 597mg | Potassium: 702mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1350IU | Vitamin C: 56mg | Calcium: 143mg | Iron: 3mg