CORNBREAD PANZANELLA SALAD
Bonnie ^O^ .
2cups of cubed corn bread
1/2cup grape tomatoes
1/2cup small cubed fontina cheese--don't substitute
1/4cup chopped basil (fresh only)
1/3cup extra virgin olive oil
1lemon, zested and juiced
1/2teaspoon kosher salt
1/2teaspoon freshly ground black pepper
How to Make CORNBREAD PANZANELLA SALAD
- 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.
- Combine the cornbread, tomatoes, fontina cheese and basil leaves in a small serving bowl. Set bowl in the fridge until dinner time.
- 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.
- 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.