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Steps
### How to Make a Cornbread Panzanella Salad: A Step-by-Step Guide
Panzanella is a traditional Italian bread salad that's perfect for using up stale bread and adding a fresh twist with summer vegetables. In this recipe, we’ll use cornbread as the base instead of regular bread, creating a delightful fusion of old and new flavors. This dish is not only delicious but also a great way to enjoy leftover cornbread while incorporating seasonal ingredients.
#### **Ingredients:**
- 1 loaf (about 8 ounces) stale or day-old cornbread
- 2 cups cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- 1 small red onion, thinly sliced
- 1 cup chopped fresh basil leaves
- 1/4 cup crumbled feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
#### **Step-by-Step Instructions:**
1. **Prepare the Cornbread:**
- If your cornbread is still fresh, slice it into small cubes (about 1-inch pieces). You can also use a food processor to break the bread down if you prefer finer pieces.
- Preheat your oven to 350°F (175°C). Place the cubed bread on a baking sheet and bake for about 10-15 minutes, or until lightly toasted. This step adds a nice crunch.
2. **Cooking Vegetables:**
- While the cornbread is baking, chop your cherry tomatoes in half.
- Dice the bell pepper into small pieces (about 1/4-inch slices).
- Thinly slice the red onion to enhance its sweetness when cooked lightly.
3. **Making the Dressing:**
- In a small bowl, whisk together olive oil and red wine vinegar until well combined. Season with salt and pepper according to your taste.
- This simple dressing complements the fresh and slightly sweet flavors of the cornbread and vegetables perfectly.
4. **Assembling the Salad:**
- Transfer the baked cornbread cubes to a large bowl.
- Add the halved cherry tomatoes, diced bell peppers, and sliced red onion to the bowl with the cornbread.
- Pour the dressing over the top and gently toss everything together until each piece of bread is well coated.
5. **Adding Freshness:**
- Fold in the chopped fresh basil leaves and crumbled feta cheese just before serving.
- The herbs provide a vibrant aroma, while the feta adds a creamy texture and salty contrast to the dish.
6. **Serving Suggestions:**
- This salad is best when served immediately for the crunchiest bread pieces. However, it can also be made ahead of time and refrigerated overnight, allowing flavors to meld together.
- Serve your Cornbread Panzanella Salad as a refreshing side dish or light lunch with some grilled chicken or fish.
### Conclusion
A Cornbread Pzanella salad is not only an innovative way to use up leftover bread but also a delightful introduction of traditional Italian flavors into contemporary cuisine. By following these steps, you can create a flavorful and satisfying meal that’s both impressive and easy to make. Perfect for summer gatherings or a quick weekday dinner, this salad will surely become a favorite on your menu.
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