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Photo Credit: Elizabeth Newman

Cornbread Panzanella Salad

Slightly sweet, moist cornbread paired with tangy tomatoes, creamy fontina, and zesty cucumber and lemon creates a refreshing side salad that cuts through decadent main dishes. Use storebought cornbread from the bakery and you can have this dish ready in minutes!
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Cornbread Panzanella Salad

Servings

6

Prep Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Cornbread Panzanella Salad

Ingredients

  • 8 ounces cornbread (cut into cubes (about 2 cups))
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup cubed fontina cheese
  • 1/2 cup cubed cucumber
  • 1/4 cup chopped fresh basil leaves
  • 1/3 cup extra-virgin olive oil
  • 1 lemon (zested and juiced)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
19 grams
Protein
6 grams
Fat
18 grams
Saturated Fat
4 grams
Cholestrol
28 milligrams
Sodium
338 milligrams
Fiber
1 grams
Sugar
1 grams
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nut free
vegetarian

1 comment

  • Author's avatar image
    Mark Putnam

    Ciao and Happy Thanksgiving. 12 years ago my wife Lori and I hosted an American Thanksgiving for friends in Umbria. Special ordered a 10k turkey from Lauro our local butcher in Spoleto and cooked it in a 700-year-old bread oven fueled with olive branches. Pomegranates instead of cranberries. Potate Americane (hard white sweet potatoes that are more like jicama). When we started to make the cornbread dressing, we explained that it was a "panzanella cotta." Still a favorite memory.

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