Cold Fennel and Zucchini Noodle Side Salad
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Cornbread Panzanella Salad
Details
- Servings: 3
- Dish: salad
Cuisine
- american
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
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