This is a bright, summery twist on classic Italian panzanella salad, this version swaps regular bread for golden cubes of toasted cornbread, this creates a sweet-savory contrast with juicy tomatoes, crisp cucumber, creamy mozzarella, and fresh herbs. A delicious rustic salad perfect for using up leftover cornbread in a way that feels fresh. While traditional panzanella uses crusty bread. Cornbread adds a subtle sweetness and richness that balances the acidity of the tomatoes and vinegar. Continue Reading


























