Panzanella is a staple of Tuscan cooking that is traditionally made with leftover stale bread; the dressing moistens the bread, which soaks in all the flavors and juices from the vegetables. I like panzanella but I love cornbread. When I found myself with lots of leftover cornbread one Thanksgiving, I was inspired to give it an Italian spin, and this salad was born. It’s best to use stale cornbread, but if you have only fresh cornbread, toast the cubes in the oven at 300°F for 8 to 10 minutes to dry them out; that way they won’t fall apart in the salad and become mushy.
Recipe information
Yield
4 to 6 servings
Ingredients
Dressing
Preparation
Step 1
Combine the cornbread, tomatoes, cheese, cucumber, and basil in a large bowl.
Step 2
In a small bowl, combine the olive oil, lemon zest and juice, salt, and pepper. Stir together and pour over the salad. Toss very gently to combine. Serve immediately.
