Best 10 Corn Bread Panzanella Recipes

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Corn bread panzanella is a summery side salad with Tuscan roots and Southern flair that is sure to be a hit at your next gathering. Made with fresh cornbread, juicy tomatoes, crunchy cucumbers, refreshing watermelon, aromatic basil, and a tangy vinaigrette dressing, this vegetarian dish combines the best of both worlds. Its sweet and savory flavors, vibrant colors, and delightful textures make it a perfect warm-weather dish.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC PANZANELLA



Classic Panzanella image

This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this classic recipe, slices of bread are briefly soaked in cold water, squeezed dry, and added to roughly chopped tomatoes, other vegetables, olive oil, and vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 medium red onion (about 6 ounces), peeled and thinly sliced
5 one-inch-thick slices 1-to 4-day-old stale Tuscan-style bread
1 teaspoon coarse salt
2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
4 Kirby cucumbers (about 12 ounces), peeled and sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1 cup packed fresh basil leaves

Steps:

  • Fill a bowl with enough cold water to cover onion slices. Let onion soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Cover bread with cold water, and let stand until the bread is softened and heavy with water, about 10 minutes.
  • Squeeze the bread between your palms to remove as much water as possible.
  • Arrange bread on a double layer of paper towels. Cover with another double layer of paper towels, and press down to extract any remaining water. Remove top layer of towels, and sprinkle bread with about 1 teaspoon salt. Set aside for 5 minutes. Using fingers, pluck bread into bite-size pieces, and transfer to the dish containing the onions.
  • Add the tomatoes and cucumbers.
  • Drizzle the oil and vinegar over the salad; season with salt and pepper.
  • Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss, and serve.

CHEF JOHN'S PANZANELLA



Chef John's Panzanella image

The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.

Provided by Chef John

Categories     Salad

Time 1h

Yield 2

Number Of Ingredients 10

2 cups 1/2-inch stale bread cubes, or more to taste
¼ cup olive oil, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste
1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
½ teaspoon minced garlic, or to taste
1 pinch white sugar
salt and freshly ground black pepper to taste
4 leaves fresh basil, thinly sliced, or more to taste

Steps:

  • Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
  • Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
  • Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
  • Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.

Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g

PANZANELLA



Panzanella image

Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!

Provided by JUNEBUFF1

Categories     Salad

Time 52m

Yield 8

Number Of Ingredients 11

5 cups chopped tomato
1 cup chopped cucumber
½ cup sliced green onions
½ cup chopped sweet yellow pepper
½ cup chopped fresh parsley
¼ cup chopped fresh basil leaves
¼ cup fresh lemon juice
1 ½ tablespoons olive oil
¼ teaspoon ground black pepper
1 garlic clove, minced
4 cups cubed French bread

Steps:

  • In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
  • In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
  • Toss bread cubes with tomato mixture, and serve.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g

CORNBREAD PANZANELLA



Cornbread Panzanella image

The key is to triple the crisp: this cornbread panzanella has toasted cubes of golden cornbread, crunchy lettuce, and crispy fried rice noodles.

Categories     American     Summer     dairy-free     gluten-free     salad     vegetarian     weeknight meals

Time 30m

Yield 3 servings

Number Of Ingredients 13

For the peanut dressing
2 tbsp. peanut butter
1 tbsp. rice wine vinegar
1/4 tsp. kosher salt
2 tbsp. orange juice
2 tbsp. pineapple juice
For the salad
1/2 c. extra-virgin olive oil or coconut oil
3 oz. rice vermicelli, broken into large chunks
Kosher salt
2 c. cubed cornbread
1/2 head iceberg lettuce, roughly chopped
1 orange, peeled and cut into 1" pieces

Steps:

  • Make dressing: In a medium bowl, combine all dressing ingredients and whisk until smooth. Set aside.
  • Fry rice noodles: In a small pot over medium heat, heat oil. Cooking in batches, fry vermicelli until crispy. Transfer to a plate and sprinkle with salt while hot.
  • Toast bread: Transfer 3 tablespoons frying oil to a large skillet and place over medium heat. Add cornbread in a single layer and toast until golden on all sides.
  • Make salad: In a large bowl, toss together lettuce, orange, cornbread, and peanut dressing until well coated. Top with fried vermicelli before serving.

CORNBREAD PANZANELLA



Cornbread Panzanella image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Sour Cream Cornbread, recipe follows, cut into 1-inch cubes
1 pound very ripe tomatoes, cut into 1-inch pieces
3 celery stalks, thinly sliced
3 scallions, thinly sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves
Cooking spray, for the skillet
1 1/4 cups self-rising buttermilk cornmeal mix
One 15-ounce can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs

Steps:

  • Preheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.
  • Meanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.
  • Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
  • In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.
  • Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

CORNBREAD PANZANELLA



Cornbread Panzanella image

Put some Italian-inspired deliciousness in your next cornbread. Serve it up panzanella-style with cherry tomatoes and fresh basil.

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 6

2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 pkg. (9 oz.) fresh mozzarella cheese, halved
1 pt. (2 cups) cherry tomatoes, halved
1/2 cup coarsely chopped fresh basil
1/3 cup KRAFT Tuscan House Italian Dressing

Steps:

  • Add hot water to dry stuffing mix in large bowl; stir just until moistened. Let stand 5 min.
  • Stir in cheese, tomatoes and basil. Add dressing; mix lightly. Cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

CORN BREAD PANZANELLA



Corn Bread Panzanella image

Provided by Frank Stitt

Categories     Salad     Herb     Olive     Tomato     Side     Bake     Roast     Vinegar     Cornmeal     Cucumber     Bell Pepper     Summer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 25

For corn bread croutons
1/4 cup bacon fat (rendered from cooking 6 ounces bacon)
1 1/2 cups stone-ground yellow cornmeal
1/2 cup unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup whole milk
3 scallions, minced
1/2 stick (1/4 cup) unsalted butter, melted
For salad
1 red bell pepper
1 yellow bell pepper
3 tablespoons red-wine vinegar
2 tablespoons Sherry vinegar
1 1/2 teaspoons kosher salt, or to taste
1/4 teaspoon black pepper
3/4 cup extra-virgin olive oil
6 tomatoes (3 pounds), halved crosswise, seeded, and cut into 1-inch pieces
1 small red onion, quartered lengthwise and thinly sliced crosswise
1/2 cup Kalamata or other brine-cured black olives, pitted and halved
2 Kirby cucumbers, peeled, halved lengthwise, seeded, and cut crosswise into 1/4-inch-thick slices
1/2 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves

Steps:

  • Make corn bread croutons:
  • Preheat oven to 450°F.
  • Heat bacon fat in a 10-inch cast-iron skillet in middle of oven 5 minutes.
  • While fat heats, whisk together cornmeal, flour, baking powder, and salt in a large bowl. Whisk together egg and milk in a small bowl, then add to dry ingredients, stirring just until combined.
  • Carefully remove hot skillet from oven and stir scallions into hot fat (they will sizzle). Stir fat with scallions and melted butter into batter until just combined, then pour batter into hot skillet. Bake in middle of oven until a tester comes out clean, about 10 minutes. Turn corn bread out onto a rack and cool 15 minutes. (Leave oven on.)
  • Cut corn bread into 3/4-inch cubes and spread in 1 layer in a shallow baking pan. Bake in upper third of oven until edges are golden, about 10 minutes, then cool in pan on a rack.
  • Make salad:
  • Roast red and yellow bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
  • When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1-inch pieces.
  • Whisk together vinegars, kosher salt, and black pepper in a large bowl, then add oil in a slow stream, whisking. Add tomatoes, onion, and olives to vinaigrette, tossing to coat, and marinate 10 to 15 minutes.
  • Add roasted peppers, cucumbers, basil, mint, parsley, and croutons to bowl and toss.

MEXICAN PANZANELLA SALAD (CORNBREAD SALAD)



Mexican Panzanella Salad (Cornbread Salad) image

This beautiful layered salad is the perfect dish to take to the park for a picnic; the taste improves when made in advance. Cooking time includes chill time for salad.

Provided by Galley Wench

Categories     Cheese

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 27

6 -7 cups cornbread, torn into small pieces (day old works best)
10 slices bacon, crispy and crumbled
2 (15 ounce) cans black beans, rinsed and drained
2 cups fresh sweet corn (cooked) or 2 (11 ounce) cans whole kernel corn, drained
1 head romane lettuce, shredded
3 large slicing tomatoes, chopped
1 green bell pepper, seeded and chopped (or poblano)
1 red pepper, seeded and chopped
1 cup green onion, chopped
6 tablespoons cilantro, chopped (adjust to taste)
2 cups shredded cheddar cheese
2 avocados, chopped
1 lime, juice of
1 cup milk
1 tablespoon cider vinegar
1 cup mayonnaise
1 cup sour cream
2 tablespoons chipotle chiles in adobo, seeded and diced (adjust to taste)
1 tablespoon adobo sauce (adjust to taste)
1 jalapeno, minced (optional)
1 tablespoon minced red onion
2 tablespoons cilantro, minced
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon sugar (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Dressing:.
  • Add one tablespoon vinegar to milk and allow to set for 5 minutes.
  • Whisk together all the dressing ingredients in a bowl until smooth.
  • Note: Dressing can be made up to 2 days in advance and stored, covered in the refrigerator.
  • Assemble Salad:.
  • In small bowl mix chopped avocados and lime juice; set aside.
  • In a small bowl, combine the tomatoes, onions, peppers, and 2 tablespoons cilantro; set aside.
  • In large serving bowl spread 1/2 of corn bread over the bottom.
  • Top cornbread with lettuce, then 1/2 of black beans.
  • Spread 1/2 of tomato mixture over beans.
  • Top with 1/2 of corn, 1/2 of cheese and 1/2 of avocado/lime mixture.
  • Spoon 1/2 of dressing on top.
  • Sprinkle 1/2 of bacon crumbles and 2 tablespoons cilantro on top.
  • Repeat layer process, topping with bacon and cilantro.
  • Cover and chill for several hours before serving.

Nutrition Facts : Calories 459.5, Fat 30.6, SaturatedFat 9.2, Cholesterol 35.1, Sodium 520, Carbohydrate 37.7, Fiber 10.8, Sugar 5.9, Protein 13.1

PANZANELLA



Panzanella image

Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing

Provided by Esther Clark

Categories     Lunch, Side dish, Starter

Time 45m

Yield Serves 4-6

Number Of Ingredients 8

1kg ripe mixed tomatoes , halved if small, quartered if large
300g day-old sourdough or ciabatta, torn into large chunks
100ml extra virgin olive oil
50ml red wine vinegar
1 small shallot , finely chopped
50g tin anchovies , drained and roughly chopped
100g black olives , pitted
large handful of basil leaves, torn

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
  • Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
  • In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium

CORNBREAD PANZANELLA SALAD



Cornbread Panzanella Salad image

Make and share this Cornbread Panzanella Salad recipe from Food.com.

Provided by Juenessa

Categories     < 15 Mins

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 9

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 leaf
1/3 cup extra virgin olive oil
1 lemon, juice and zest of
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Combine all the ingredients in a large bowl.
  • Toss gently to combine.
  • Place in a serving bowl and serve.

Tips:

  • Use fresh, ripe ingredients. This will make the biggest difference in the flavor of your cornbread panzanella.
  • Don't be afraid to experiment with different types of cornbread. There are many different recipes out there, so find one that you like and use it as a base for your panzanella.
  • Don't overdress the salad. A light vinaigrette is all you need to bring out the flavors of the cornbread, vegetables, and herbs.
  • Let the salad rest before serving. This will allow the flavors to meld and the cornbread to soak up the dressing.
  • Serve the salad at room temperature or slightly chilled. This is the best way to enjoy the flavors of the cornbread and vegetables.

Conclusion:

Cornbread panzanella is a delicious and refreshing salad that is perfect for summer. It's easy to make and can be tailored to your own taste. So next time you're looking for a new salad to try, give this one a try. You won't be disappointed!

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