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
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
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
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
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
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
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
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
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
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
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
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
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
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)
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
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
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
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
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
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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