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Photo Credit: Elizabeth Newman

Cornbread Panzanella Salad

Name: Cornbread Panzanella Salad
Prep time: 15 min
Total time: 15 min
Yield: 3
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

15 MINPrep Time

3Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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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!

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 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

nut free

vegetarian

1 comment

Mark Putnam - Jun 09

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.