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Cornbread Panzanella Salad
Servings
3
Prep Time
15 minutes
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
- Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 3
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 38 grams
- Protein
- 11 grams
- Fat
- 36 grams
- Saturated Fat
- 9 grams
- Cholestrol
- 56 milligrams
- Sodium
- 676 milligrams
- Fiber
- 1 grams
- Sugar
- 2 grams
1 comment
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.