Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Total Time
1 Hour 30 Mins
Makes 6 to 8 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

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