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Cornbread Panzanella Salad

cornbread, tomatoes, lemon, cucumber, basil

Cornbread Panzanella Salad -


8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions for Cornbread Panzanella Salad Recipe

Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.

Read the full directions on Food Network

2 to 3 servings

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Total time


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