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.
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Umair Hunjra Hunjra
[email protected]This recipe is a great way to get your kids to eat cornbread.
Caral Falak
[email protected]This salad is a great way to use up summer produce.
Zohaib Shahbaz
[email protected]I love the contrast of the sweet cornbread with the tangy dressing.
Ramzan adlat
[email protected]This salad is a great make-ahead dish. It's even better the next day.
Vidya Pokhrel
[email protected]This recipe is a great way to use up leftover cornbread. It's also a great way to get your kids to eat their vegetables.
Data Data
[email protected]I'm always looking for new cornbread recipes and this one is a keeper. It's so moist and flavorful.
It’s Baconie
[email protected]This salad is a great way to sneak in some extra veggies.
Ammar Knouzy
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved it!
ally mongwe
[email protected]This is a great summer salad. It's light, refreshing, and packed with flavor.
Jessica Lash
[email protected]Loved this salad! It's a great way to use up leftover cornbread.
Adnan Abbas
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making it again.
unknown playz
[email protected]I wasn't sure how I would like cornbread in a salad, but I was pleasantly surprised. The flavors and textures work really well together.
Yahi khan
[email protected]This salad is so refreshing and flavorful. I love the combination of sweet cornbread, juicy tomatoes, and tangy dressing.
MNasir Naseer
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The cornbread adds a nice sweetness and the dressing is light and flavorful.
Rama Houda
[email protected]This corn bread panzanella was a hit at my last potluck! Everyone loved the unique combination of flavors and textures.