cornbread panzanella

Cornbread Panzanella Salad

Adapted from a recipe by Two Peas and Their Pod

 

For the Dressing:

1/4 cup balsamic vinegar

1/4 cup olive oil

1 clove garlic, minced

Salt and black pepper, to taste

 

For the Salad:

1 or two ears sweet corn, kernels removed from cob

1/2 green pepper, diced, seeds removed

1/2 red pepper, diced, seeds removed

3 medium tomatoes, chopped

1 large avocado, slices

8 fresh basil leaves sliced thin

1/4 cup diced sweet onion

1 cup shredded mozzarella cheese

 

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Cut the cooled cornbread into 1-inch cubes. Place the cubes on a large baking sheet and toast until slightly golden brown, about 20 minutes, turning the cornbread cubes once. Remove the cornbread from the oven and cool completely.

 

2. Whisk together the ingredients for the dressing

 

3. In a large bowl, combine cornbread cubes, corn, peppers, tomatoes, basil, and onion, in a large bowl. Add avocado slices when serving. Drizzle dressing over the salad and toss. Serve immediately.

 

Note: you might make extra dressing we thought it could have used more.

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