Cornbread Panzanella Salad

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Makes 2-3 servings. From Giada De Laurentiis, Food Network
Ingredients
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
 
Directions
1. Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
 
Categories:
Dish   Salad




Laurie Hogan

Member since Jan 2008

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