Sunday, April 17, 2011

Cornbread Panzanella Salad


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


SOURCE

Special Cornbread on FoodistaSpecial Cornbread

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