Cornbread Panzanella

Cornbread Panzanella

Cornbread Panzanella

45 minutes

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Details
  • Serving Size:   6
  • Vegetarian:   True
  • Weight Watchers:   20 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
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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
Instructions

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.

Remove from oven and set aside until cool.

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.

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

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