Panzanella Salad with Cornbread Croutons

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
The Twist: Think cornbread salad with an Italian accent. A light, lemony vinaigrette replaces the traditional sour cream-and-mayo dressing.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Total: 1 Hour, 30 Minutes

Ingredients

1 yellow bell pepper, diced
1 small red onion, diced
1/2 cup olive oil, divided
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon honey
Salt and freshly ground pepper to taste
1 pt. grape tomatoes, halved
1/2 English cucumber, quartered and sliced
1/2 cup pitted kalamata olives, halved
1/2 cup torn fresh basil leaves

Preparation

1. Preheat oven to 400°. Cut cornbread into 1-inch cubes. Bake in a single layer on a lightly greased jelly-roll pan 15 minutes or until edges are golden, stirring halfway through.

2. Meanwhile, sauté bell pepper and onion in 1 Tbsp. hot olive oil in a small skillet over medium-high heat 5 minutes or until crisp-tender.

3. Whisk together lemon zest, lemon juice, honey, remaining 7 Tbsp. olive oil, and salt and pepper to taste in a large bowl; stir in onion mixture, tomatoes, and next 3 ingredients. Add toasted cornbread cubes, and toss to coat. Serve immediately.

Note:

February 2011