Oodles of flavor await in this cornbread panzanella salad, a delightful mashup of Southern cornbread and Italian panzanella. Perfect for summer picnics or a hearty side, this recipe brings crunch, zest, and a whole lot of love to your table.
Why This Recipe Works
- The sweetness of cornbread pairs perfectly with the tangy vinaigrette, creating a balance of flavors that’s hard to resist.
- Stale cornbread soaks up the dressing without falling apart, ensuring every bite is packed with flavor.
- It’s a versatile dish that can be served as a side or main, making it perfect for any occasion.
- The addition of fresh vegetables adds a refreshing crunch that contrasts beautifully with the soft cornbread.
- This recipe is a great way to use up leftover cornbread, reducing food waste while creating something delicious.
Ingredients
- 4 cups stale cornbread, cubed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prepare the Vegetables
Start by washing and preparing your vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. The key here is to ensure all pieces are bite-sized for easy eating. Toss them gently in a large mixing bowl to combine.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, honey, and a pinch of salt and pepper. The honey adds a subtle sweetness that complements the cornbread beautifully. Taste and adjust the seasoning as needed.
Step 3: Combine Cornbread and Vegetables
Add the cubed stale cornbread to the bowl with the vegetables. The cornbread should be slightly dry to absorb the dressing without becoming mushy. Gently toss to combine, ensuring the cornbread doesn’t break apart too much.
Step 4: Add the Dressing
Pour the dressing over the cornbread and vegetable mixture. Using a large spoon, gently fold everything together until the dressing is evenly distributed. Let the salad sit for about 10 minutes to allow the flavors to meld together.
Step 5: Garnish and Serve
Just before serving, sprinkle the chopped fresh basil over the top for a pop of color and flavor. Serve immediately to enjoy the contrast of textures at its best.
Tips and Tricks
For the best results, use cornbread that’s a day or two old. Fresh cornbread is too soft and will turn mushy when mixed with the dressing. If you’re in a pinch, you can dry out fresh cornbread in a low oven for about 10 minutes. Also, feel free to customize the vegetables based on what’s in season or what you have on hand. The dressing can also be adjusted to taste—add more vinegar for extra tang or more honey for sweetness.
Recipe Variations
- Add crumbled bacon or diced avocado for extra richness.
- Swap the red wine vinegar for balsamic for a deeper flavor.
- Include some crumbled feta or goat cheese for a creamy element.
- For a spicy kick, add some diced jalapeños or a dash of hot sauce to the dressing.
- Use gluten-free cornbread to make this dish gluten-free.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but for the best texture, add the cornbread and dressing no more than an hour before serving. The vegetables can be prepped ahead of time and stored in the fridge.
What can I use instead of cornbread?
If you don’t have cornbread, any sturdy bread like ciabatta or sourdough will work. Just make sure it’s stale or toasted to hold up to the dressing.
How long does leftovers last?
This salad is best eaten the day it’s made, as the cornbread will continue to soften. However, any leftovers can be stored in the fridge for up to a day.
Summary
This cornbread panzanella salad is a delightful twist on the classic, combining the sweetness of cornbread with a tangy vinaigrette and fresh vegetables. It’s perfect for summer gatherings or as a unique side dish.
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