Cornbread Panzanella Salad

  • Currently 4/5
Makes 2-3 servings. From Giada De Laurentiis, Food Network
8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup tomato
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped basil leaves
1/3 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1. Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
Dish   Salad

Laurie Hogan

Member since Jan 2008

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