Cornbread Panzanella

10 ingredients
5 steps

Ingredients

  • 1 pound cornbread, cut into 2 3/4-inch cubes (about 4 cups)
  • 1 cup halved cherry tomatoes
  • 1 cup cubed fontina cheese (about 1/2-inch cubes)
  • 1/2 hothouse cucumber, quartered and sliced
  • 1/2 cup chopped fresh basil
  • 2/3 cup extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Directions

  1. 1
    Combine the cornbread, tomatoes, cheese, cucumber, and basil in a large bowl.
  2. 2
    In a small bowl, combine the olive oil, lemon zest and juice, salt, and pepper.
  3. 3
    Stir together and pour over the salad.
  4. 4
    Toss very gently to combine.
  5. 5
    Serve immediately.

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