Cornbread Panzanella Salad
Ingredients
- 8 ounces cornbread, cut into cubes (about 2 cups) ⓘ
- 1/2 cup halved cherry tomatoes ⓘ
- 1/2 cup cubed Fontina cheese ⓘ
- 1/2 cup cubed cucumber ⓘ
- 1/4 cup chopped fresh basil leaf ⓘ
- 1/3 cup extra virgin olive oil ⓘ
- 1 lemon, juice and zest of ⓘ
- 1/2 teaspoon kosher salt ⓘ
- 1/2 teaspoon fresh ground black pepper ⓘ
Instructions
- Combine all the ingredients in a large bowl.
- Toss gently to combine.
- Place in a serving bowl and serve.
Nutrition & Diet Analysis (per serving)
539
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).