Cornbread Panzanella Salad

cornbread, tomatoes, lemon, cucumber, basil

Ingredients

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