Recipe | Cornbread Panzanella
Do you have leftover cornbread from your last BBQ? Don’t waste it! Repurpose your old cornbread to make a fresh new twist on a classic panzanella salad.
Ingredients List
- Leftover buttermilk blue cornbread, cubed
- ½ cup Tbsp Olive oil
- 1 large tomato, diced
- 1 large cucumber, peeled & seeded
- ½ red onion, fine diced
- ½ cup chopped fresh basil
- 1 tsp minced garlic
- 4 tbsp white balsamic vinegar
Directions
- Preheat the oven to 350 degrees.
- Toss your cubed cornbread with 2 Tbsp olive oil & salt to taste. Place on a baking sheet
- Bake for 15-20 minutes or until dried out like croutons.
- Whisk together oil, vinegar, basil, garlic, and S&P
- Combine tomato, cucumber, cornbread, and onion
- Right before you're ready to serve, dress your panzanella
- Enjoy!
Recipe courtesy of Charleston Chef Service.