Cornbread Panzanella Salad

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

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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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I carry copies of this recipe whenever I bring this salad anywhere because all anyone wants to know is how I made it. The only alteration to the recipe; I make my own homemade cornbread drizzled with honey and I double up on lemon zest and basil. It is light and extremely refreshing.

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I have to admit that I am a cornbread fanatic, but this salad was AMAZING. The way the lemon juice meets the cornbread was surprising and fresh, and the vegetables and cheese complemented it perfectly. Then you got a surprising punch from the basil. I will be making this often. I am salivating just thinking about it!

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really liked it. Easy as well

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It has been several years since I made this recipe. I am going to a Kentucky Derby party tomorrow and was wondering what to bring. In a dream this recipe came back to me. The recipe is so easy and so delicious. It will go well with bourbon and ham!!

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This was absolutely delicious!! Did not change a thing and it was amazing. Great flavors and very yummy textures! Will make this again and again, great crowd pleaser!

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I am usually very interested in unusual combinations of textures and flavors, but the cornbread made this not to my liking. The texture was very odd. I guess since I love a standard Panzanella Salad with toasted bread cubes, that is a texture I prefer. I did let the cornbread dry out and toast it a little, but it still became soggy very fast.

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This was a delicious late spring/summer dish. I had some cornbread leftover in my freezer, so I thawed that, cut it into cubes and baked at 350 degrees for about 10 minutes to make cornbread croutons. I followed the recipe exactly except added some bacon and a bit of a leftover cut-up pork chop to make it into a more filling main dish salad. My husband absolutely loved the fresh flavors and loved that it used up two leftovers. I will definitely make this again the next time I have leftover cornbread. The flavors are very fresh and compliment each other well.