Cornbread Panzanella

We tried this cornbread panzanella recently, and we really enjoy bread salad.  The cornbread added a different element, and although we enjoyed this, I like traditional panzanella better.  I thought this dressing was a little lemon heavy.  This is an easy salad to make, and very summery with fresh tomatoes and basil. This comes from Giada's cookbook Everyday Pasta.

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

Dressing:

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.