Cornbread Panzanella Salad
Transform your summer salad game with this vibrant Cornbread Panzanella Salad—a Southern twist on the classic Italian bread salad. Featuring crispy, golden cornbread cubes as the base, this dish is loaded with juicy cherry tomatoes, crisp cucumber, and zesty red onion, all tied together with fragrant fresh basil. Tossed in a tangy homemade vinaigrette of olive oil, red wine vinegar, Dijon mustard, and a touch of honey, every bite is packed with bold flavors and satisfying textures. Perfect for picnics, BBQs, or a light weeknight dinner, this easy-to-make salad comes together in just 30 minutes and can be topped with a sprinkle of Parmesan for extra indulgence. Bursting with fresh ingredients and Southern charm, this cornbread panzanella is sure to become your new favorite salad recipe!
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Recipe Information
Ingredients
- 5 cups Cornbread
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 Red onion
- 0.5 cup Fresh basil leaves
- 0.25 cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cut the cornbread into 1-inch cubes and spread them out on the prepared baking sheet. Bake for 10 minutes, or until the edges are slightly crispy. Remove from the oven and let cool.
While the cornbread toasts, halve the cherry tomatoes, peel and dice the cucumber, and thinly slice the red onion.
In a large mixing bowl, combine the toasted cornbread cubes, cherry tomatoes, cucumber, red onion, and fresh basil leaves.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the cornbread mixture and gently toss until everything is evenly coated. Let the salad sit for 10 minutes to allow the flavors to blend.
Taste and adjust seasoning if needed. Sprinkle with Parmesan cheese, if using, before serving.
Serve the salad at room temperature, and enjoy!
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 54.1 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1758 mg | 135% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
