Cornbread Panzanella Salad
Show: Everyday ItalianEpisode: Thanksgiving for Two
Rate This RecipeRead users' reviews (59)
- Recipe categories: Fruit, Lemon, Cheese, Vegetables, Cucumber, Tomato, Bread,
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Average Rating:
Total Reviews: 59
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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.
By Kuali Lucy
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.
By Pammyg100
on November 20, 2011
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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.
By MauraK
Belmont, MA
on May 18, 2011
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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!
By brooke.jordan_8...
Minneapolis, MN
on May 06, 2011
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really liked it. Easy as well
By nanctee
on May 06, 2011
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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!!
By jvaughan5_9405923
Westminster, CO
on March 30, 2011
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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!
By lwntrtn
Austin, TX
on June 16, 2010
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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.
By ElleFirebrand
Lincoln, NE
on June 14, 2010
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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.
By anitaelliott_80...
Portland, OR
on May 20, 2010
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In 2007 I went to a graduation party and had a cornbread salad. I liked it so much I searched online and tried this one. I love it, may family loves it and I make it often. Especially in the summer. I buy all ingredients at Trader Joes even their premade round cornbread, I have tried with leftover cornbread and just as good. Great flavor combination. Thanks for sharing Giada!!