Cornbread Panzanella Salad
- Total:
- 15 min
- Prep:
- 15 min
- Yield:
- 2 to 3 servings
- Level:
- Easy
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
Watch how to make this recipe.
Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
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