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Cornbread Panzanella in Just 15 Amazing Minutes

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A fresh take on traditional cornbread, combining crumbled cornbread with crisp vegetables and a tangy dressing for a light, flavorful dish.

Ingredients

Scale
  • 3 cups crumbled cornbread
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the crumbled cornbread, cucumber, cherry tomatoes, red onion, and basil.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, and Dijon mustard.
  3. Pour the dressing over the cornbread mixture and toss gently to combine.
  4. Season with salt and pepper to taste.
  5. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Notes

  • Use day-old cornbread for best texture.
  • Add crumbled feta or goat cheese for extra flavor.
  • Adjust honey and vinegar to balance sweetness and tang.

Nutrition

Find it online: https://www.recipekitchenhub.com/cornbread-panzanella-recipe/