Cornbread Panzanella from Giada de Laurentiis
1 lb cornbread, cut into cubes
1 c halved cherry tomatoes
1 c cubed fontina cheese
½ hothouse cucumber, quartered and sliced
½ c chopped fresh basil
2/3 c extra-virgin olive oil
Zest of 1 lemon
Juice of 2 lemons
1 t kosher salt
1 t pepper
Combine the cornbread, tomatoes, cheese, cucumber, and basil in a large bowl.
Ina small bowl, combine the olive oil, lemon zest, and juice, salt and pepper. Stir together and pour over the salad. Toss very gently to combine. Serve immediately.
This is 452 calories per serving when you split it into 8 servings, which is about a 1 to 1 1/2 c serving. We all gave this an 8.The shrimp recipe I mentioned yesterday will be up soon, but tomorrow we're trying chicken shawarma.