Cornbread Panzanella Salad

Total Time:
15 min
Prep:
15 min

Yield:
2 to 3 servings
Level:
Easy

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
Directions

Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.


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    This recipe is featured in:

    Go International: Healthy Italian