Cornbread Panzanella Salad

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Thanksgiving for Two

Recipe categories: Lemon, Cheese, Cucumber, Tomato, Vegetables, Bread,
more
- Dish : Cornbread , Salad
- Cuisine : Italian
- Occasion : Thanksgiving , Holiday
- Who's Dining : For Two
- Season : Fall

recipe
ratings & reviews(60)

Picture of Cornbread Panzanella Salad Recipe

Photo: Cornbread Panzanella Salad Recipe

Rated 5 stars out of 5

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Total Time:: 15 min
Prep: 15 min

Yield:: 2 to 3 servings

Level:: Easy

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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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By rgioia42

Melville, NY

on October 18, 2012
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So yummy!!!! Giada mentions in her recipe that if the cornbread is not stale, it can be toasted in a 300 deg. oven for 8-10 minutes to dry it out. I cut it into cubes and ended up baking for closer to 15 minutes. I kept the cornbread separate from the salad and dressing and added it in close to serving time. The cornbread did not disintegrate at all, as another using said. It stayed fully intact. the dressing is very lemony (I love it, but others may find it too strong and may want to reduce the lemon zest to 1/2 a lemon vs. a whole. All in all, a yummy salad that I will be sure to make again. :

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By Chez Mom's

on April 05, 2012
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I made this exactly as written and my family went wild for it. DELICIOUS! I could eat it every day.

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By LucyinBlueHawaii

Hawaii

on November 25, 2011
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The salad would have been perfect but the cornbread ruined it. Cornbread doesn't work in the salad because it gets too soggy and disintegrate in the salad. Perhaps croutons would work better.

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