Cornbread Panzanella

11 ingredients
3 steps

Ingredients

  • 3 cups cornbread leftover, cubed
  • 1 tablespoon unsalted butter
  • 1 pint cherry tomatoes mixed, halved
  • 1 purple onion medium, diced
  • 1 cucumber peeled, deseeded and diced
  • 15 fresh basil leaves sliced
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • kosher salt

Directions

  1. 1
    1. Melt butter in an oven safe pan or heavy skillet and add cornbread. Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard like croutons. Remove from oven and set aside until cool.
  2. 2
    2. Whisk together olive oil, balsamic vinegar, mustard, zest and maple syrup. Salt to taste.
  3. 3
    3. In a large bowl, toss cornbread with tomatoes, onion, cucumber and basil. Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

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