Cornbread Panzanella

I got this recipe out of Giada DeLaurentiis' "Everyday Pasta" cookbook (thank you Beah!). This recipe was sooo quick, very easy to pull together, and delicious.

This is a very versatile recipe. I added a few things, namely diced cooked chicken (we ate this as dinner rather than a side dish) and some mustard and vinegar to the dressing. I also made the cornbread the same day (thank you, cheap box of Jiffy cornbread mix), so to give it the necessary stale quality, I toasted cubes of cornbread in the oven for about 10 minutes at 350 F.

This recipe is definitely a keeper and this, coming from a person who isn't too fond of cornbread. The cornmeal in the bread gives the salad a grainy texture, and the cucumber gives a good crunch. All the flavors melt perfectly, sweet cornbread with smooth cheese and fresh veggies, plus a lemony vinaigrette. Mmmm.

Cornbread Panzanella

Ingredients:

8 oz. cornbread, cut into cubes (about 2 cups)

1/2 c. halved cherry tomatoes

1/2 c. cubed fontina cheese

1/2 c. cubed cucumber

1/4 c. chopped fresh basil leaves

1/2 c. diced cooked chicken

Dressing:

1/3 c. extra-virgin olive oil

1 lemon, zested and juiced

1/2 tsp. dijon mustard

1 tsp. balsamic vinegar

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

Combine the cornbread, tomatoes, cheese, cucumber, basil, and chicken in a large bowl.

In a small bowl, combine the dressing ingredients. Whisk together and pour over the salad. Toss gently to combine. Place in a serving bowl and serve.