vegetarianmediterraneanitalianeuropeanside dish

Cornbread Panzanella

Name: Cornbread Panzanella
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
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

By Foodista45 min6 servings

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 mak

Instructions

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.
4
Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

Recipe from foodista.com