Panzanella Salad with Cornbread Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The Twist: Think cornbread salad with an Italian accent. A light, lemony vinaigrette replaces the traditional sour cream-and-mayo dressing. Ingredients:
skillet cornbread, cooled completely |
1 yellow bell pepper, diced |
1 small red onion, diced |
1/2 cup olive oil, divided |
2 teaspoons lemon zest |
1/4 cup fresh lemon juice |
1/2 teaspoon honey |
salt and freshly ground pepper to taste |
1 pt. grape tomatoes, halved |
1/2 english cucumber, quartered and sliced |
1/2 cup pitted kalamata olives, halved |
1/2 cup torn fresh basil leaves |
Directions:
1. Preheat oven to 400°. Cut cornbread into 1-inch cubes. Bake in a single layer on a lightly greased jelly-roll pan 15 minutes or until edges are golden, stirring halfway through.
2. Meanwhile, sauté bell pepper and onion in 1 Tbsp. hot olive oil in a small skillet over medium-high heat 5 minutes or until crisp-tender.
3. Whisk together lemon zest, lemon juice, honey, remaining 7 Tbsp. olive oil, and salt and pepper to taste in a large bowl; stir in onion mixture, tomatoes, and next 3 ingredients. Add toasted cornbread cubes, and toss to coat. Serve immediately.
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