Options

Format:
Include:
PRINT
See more
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Panzanella Salad with Cornbread Croutons

The Twist: Think cornbread salad with an Italian accent. A light, lemony vinaigrette replaces the traditional sour cream-and-mayo dressing.

Southern Living FEBRUARY 2011

  • Yield: Makes 6 to 8 servings
  • Total:1 Hour, 30 Minutes

Ingredients

  • 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.

advertisement

Go to full version of

Panzanella Salad with Cornbread Croutons recipe

advertisement