Cornbread Panzanella

Cornbread Panzanella

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

Course: side dish

Cuisine: Mediterranean,Italian,European

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