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Cornbread Panzanella Salad
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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
Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
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Other Recipes from this Episode
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