Best 2 Cornbread Panzanella Salad Recipes

Cornbread panzanella salad is a delicious and refreshing salad that combines the flavors of sweet cornbread, fresh vegetables, and a tangy vinaigrette. This dish is perfect for a summer picnic or potluck, and can be easily customized to suit your own tastes. With just a few simple ingredients, you can create a flavorful and satisfying salad that will be sure to impress your friends and family.

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

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

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 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.

BONNIE'S CORNBREAD PANZANELLA SALAD

BONNIE'S CORNBREAD PANZANELLA SALAD image

This recipe is one of our favorites. My husband made it for our Christmas dinner one year. It quickly became a favorite at our dinner table. This is a perfect holiday dinner salad with the red, green and white colors, great for company, and it really gets the raves. Talk about a burst of flavor. This salad has it. Enjoy!

Provided by BonniE !

Categories Other Salads

Time 15m

Number Of Ingredients 8

Ingredients

2 cups of cubed corn bread
1/2 cup grape tomatoes
1/2 cup small cubed fontina cheese--don't substitute
1/4 cup chopped basil (fresh only)
1/3 cup extra virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

1. Make the cornbread ahead so it is ready for you to prepare the salad. Cut the cornbread into small cubes. Jiffy mix is okay to use.
2. Combine the cornbread, tomatoes, fontina cheese and basil leaves in a small serving bowl. Set bowl in the fridge until dinner time.
3. Make the dressing. In a pint jar, combine the olive oil, lemon zest, lemon juice, salt and pepper. Put a lid on it, shake the bottle and place in the fridge until dinner time.
4. When you are ready to serve the salad, shake the dressing, pour it over the ingredients in the serving bowl, and mix very gently to combine without tearing up the cornbread. Do a taste test to make sure it has enough salt. Serve immediately.

Tips:

Choose the right cornbread: Use a slightly stale cornbread for the best texture. If your cornbread is too fresh, it will be too soft and will break apart in the salad.
Cut the cornbread into small cubes: This will help the cornbread absorb the dressing and other ingredients.
Toast the cornbread cubes: Toasting the cornbread cubes will give them a slightly crispy texture and help them hold their shape in the salad.
Use a variety of vegetables: The more vegetables you use, the more colorful and flavorful your salad will be. Some good options include tomatoes, cucumbers, bell peppers, onions, and zucchini.
Make a flavorful dressing: The dressing is what brings all the ingredients together, so make sure it's flavorful. A simple vinaigrette made with olive oil, vinegar, and herbs is a good option.
Let the salad sit for a bit: This will allow the flavors to meld together. You can serve the salad immediately, or chill it for a few hours or overnight.

Conclusion:

Cornbread panzanella salad is a refreshing and flavorful salad that's perfect for summer. It's easy to make and can be tailored to your own preferences. So next time you have some leftover cornbread, don't throw it away! Use it to make this delicious salad.