Cornbread Panzanella Salad
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 2 to 3 servings
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
- Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
My Private Notes
Show:
Everyday Italian
Episode:
Thanksgiving for Two
Categories:
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