Cornbread Panzanella Salad
This Cornbread Panzanella Salad recipe is easy to prepare and a delicious way to use up leftover cornbread.
Servings 4 side dish servings
Calories 822kcal
Ingredients
Salad
- 3 cups leftover cornbread cut into 1-inch cubes, I used leftover homemade jalapeno cornbread
- 1 cup cherry tomatoes halved
- ½ medium red onion thinly sliced
- 1 cup cucumber chopped
- 1 cup chopped mozzarella (or small fresh mozzarella balls)
- ¼ cup fresh basil leaves torn
- 2 tablespoon fresh parsley chopped
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 2 teaspoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove grated
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut cornbread into 1 inch cubes
- Spread cornbread cubes on the prepared baking sheet and toast for 8–10 minutes until golden brown and lightly crisp on the outside but still tender inside.
- Let the toasted cornbread cool slightly while making the dressing. This step prevents sogginess and mimics traditional panzanella texture.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, grated garlic, salt, and pepper until emulsified. Set aside.
- In a large bowl, combine: Toasted cornbread cubes, cherry tomatoes, red onion, cucumber, mozzarella, basil and parsley.
- Pour dressing over the salad and toss gently to coat.
- Rest Before Serving Let the salad sit 10–15 minutes before serving. This allows the cornbread to absorb flavor without becoming mushy.
- Serve at room temperature.
Nutrition
Calories: 822kcal | Carbohydrates: 104g | Protein: 19g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 1433mg | Potassium: 434mg | Fiber: 5g | Sugar: 34g | Vitamin A: 941IU | Vitamin C: 14mg | Calcium: 403mg | Iron: 4mg