mediterranean · side dish

Cornbread Panzanella

Name: Cornbread Panzanella
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1/4 cup balsamic vinegar; 1 pint mixed cherry tomatoes, halved; 3 cups leftover cornbread, cubed; 1 cucumber, peeled, deseeded and diced; 1/2 tablespoon dijon mustard; 10-15 fresh basil leaves, sliced; Kosher salt; Zest of 1 lemon; 1 tablespoon maple syrup; 1/3 cup olive oil; 1 medium red onion, diced; 1 tablespoon unsalted butter

“The recipe Cornbread Panzanella could satisfy your Mediterranean craving in approximately 45 minutes. One serving contains 560 calories, 9g of protein, and 25g of fat. This recipe serves 6. For $2.11 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It works well as a reasonably priced side dish. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. Head to the store and pick up maple syrup, cherry tomatoes, lemon zest, and a few other things to make it today. With a spoonacular score of 28%, this dish is rather bad. If you like this recipe, you might also like recipes such as BLT Cornbread Panzanella, Jalapeño Cornbread Panzanella Salad, and Black Bean + Cornbread Panzanella Salad.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Balsamic vinegar¼ cup
Cherry tomatoeshalved1 pint
Cornbreadcubed3 cups
Cucumberpeeled, deseeded and diced1
Dijon mustard½ tbsp
Basil leavessliced10
Kosher salt6 servings
Lemon zestzest1
Maple syrup1 tbsp
Olive oil⅓ cup
Onionmedium, diced1 medium
Butter1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Melt butter in an oven safe pan or heavy skillet and add cornbread. Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard like croutons.
2
Remove from oven and set aside until cool.
3
Whisk together olive oil, balsamic vinegar, mustard, zest and maple syrup. Salt to taste.In a large bowl, toss cornbread with tomatoes, onion, cucumber and basil.

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