Best Cornbread Panzanella Salad Recipes

Cornbread Panzanella Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 9

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

Steps:

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

Cornbread Panzanella Salad image

Provided by Juenessa

Categories < 15 Mins

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 9

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 leaf
1/3 cup extra virgin olive oil
1 lemon, juice and zest of
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

BONNIE'S CORNBREAD PANZANELLA SALAD image

Provided by BonniE !

Time 15m

Number Of Ingredients 8

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

Steps:

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.

Mexican Panzanella Salad (Cornbread Salad) image

Provided by Galley Wench

Categories Cheese

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 27

6 -7 cups cornbread, torn into small pieces (day old works best)
10 slices bacon, crispy and crumbled
2 (15 ounce) cans black beans, rinsed and drained
2 cups fresh sweet corn (cooked) or 2 (11 ounce) cans whole kernel corn, drained
1 head romane lettuce, shredded
3 large slicing tomatoes, chopped
1 green bell pepper, seeded and chopped (or poblano)
1 red pepper, seeded and chopped
1 cup green onion, chopped
6 tablespoons cilantro, chopped (adjust to taste)
2 cups shredded cheddar cheese
2 avocados, chopped
1 lime, juice of
1 cup milk
1 tablespoon cider vinegar
1 cup mayonnaise
1 cup sour cream
2 tablespoons chipotle chiles in adobo, seeded and diced (adjust to taste)
1 tablespoon adobo sauce (adjust to taste)
1 jalapeno, minced (optional)
1 tablespoon minced red onion
2 tablespoons cilantro, minced
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon sugar (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Dressing:.
Add one tablespoon vinegar to milk and allow to set for 5 minutes.
Whisk together all the dressing ingredients in a bowl until smooth.
Note: Dressing can be made up to 2 days in advance and stored, covered in the refrigerator.
Assemble Salad:.
In small bowl mix chopped avocados and lime juice; set aside.
In a small bowl, combine the tomatoes, onions, peppers, and 2 tablespoons cilantro; set aside.
In large serving bowl spread 1/2 of corn bread over the bottom.
Top cornbread with lettuce, then 1/2 of black beans.
Spread 1/2 of tomato mixture over beans.
Top with 1/2 of corn, 1/2 of cheese and 1/2 of avocado/lime mixture.
Spoon 1/2 of dressing on top.
Sprinkle 1/2 of bacon crumbles and 2 tablespoons cilantro on top.
Repeat layer process, topping with bacon and cilantro.
Cover and chill for several hours before serving.