Cornbread Panzanella Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 2 to 3 servings
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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

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