Prep: 15 minCook: 20 minTotal: 35 min

Cornbread Panzanella

Have leftover cornbread from your last BBQ? Repurpose it into a fresh twist on classic panzanella salad.

Instructions

01
Preheat the oven to 350°F.
02
Toss the cubed cornbread with 2 Tbsp olive oil and salt; place on a baking sheet.
03
Bake for 15–20 minutes, until dried out like croutons.
04
Whisk together the oil, vinegar, basil, garlic, and salt and pepper.
05
Combine the tomato, cucumber, cornbread, and onion.
06
Right before serving, dress the panzanella and enjoy.

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