Cornbread Panzanella Salad

Name: Cornbread Panzanella Salad
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 10 basil leaves, chiffonade; Freshly ground black pepper; 3 cups [450 g] stale Fried Cornbread, cut into a medium dice; ¼ cup [60 ml] balsamic vinegar; ½ cup [120 ml] finishing-quality olive oil; ½ cup [75 g] diced bell pepper, yellow or green; 1 tsp salt; ¼ cup [35 g] thinly sliced red onion; 1 large tomato, chopped

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Southern Grit

By Kelsey Barnard Clark

Published 2021

About

In Italy, this salad was created to use up stale baguettes left over from the day before. In the South, we are more likely to have day-old cornbread. I make cornbread as a side with collards and soups, so this is a predictable day-after treat.

Ingredients

3 cups [450 g] stale Fried Cornbread, cut into a medium dice
½ cup [

Europe
United States
Italy
Gluten-free
Eastern Europe
Vegan
Leftovers

Method

To begin, be sure your cornbread is good and stale. It should be hard all the way through. If it’s not, spread the cornbread out on a sheet pan and bake at 325°F [165°C] for 15 minutes, or until crunchy like a crouton. Let cool.

In a medium o