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bonnie's cornbread panzanella salad

(3 ratings)
ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

This recipe is one of our favorites. My husband made it for our Christmas dinner one year. It quickly became a favorite at our dinner table. This is a perfect holiday dinner salad with the red, green and white colors, great for company, and it really gets the raves. Talk about a burst of flavor. This salad has it. Enjoy!

(3 ratings)
yield 3 serving(s)
prep time 15 Min
method Refrigerate/Freeze

Ingredients For bonnie's cornbread panzanella salad

  • 2
    cups of cubed corn bread
  • 1/2
    cup grape tomatoes
  • 1/2
    cup small cubed fontina cheese--don't substitute
  • 1/4
    cup chopped basil (fresh only)
  • 1/3
    cup extra virgin olive oil
  • 1
    lemon, zested and juiced
  • 1/2
    teaspoon kosher salt
  • 1/2
    teaspoon freshly ground black pepper

How To Make bonnie's cornbread panzanella salad

  • 1
    Make the cornbread ahead so it is ready for you to prepare the salad. Cut the cornbread into small cubes. Jiffy mix is okay to use.
  • 2
    Combine the cornbread, tomatoes, fontina cheese and basil leaves in a small serving bowl. Set bowl in the fridge until dinner time.
  • 3
    Make the dressing. In a pint jar, combine the olive oil, lemon zest, lemon juice, salt and pepper. Put a lid on it, shake the bottle and place in the fridge until dinner time.
  • 4
    When you are ready to serve the salad, shake the dressing, pour it over the ingredients in the serving bowl, and mix very gently to combine without tearing up the cornbread. Do a taste test to make sure it has enough salt. Serve immediately.
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