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Cornbread Panzanella Salad

Cornbread Panzanella Salad | Life At The Table. A cornbread panzanella salad on a white plate with a green napkin beside it sitting on a wooden table.
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Golden cornbread meets juicy tomatoes, briny olives, and Greek dressing in a bold, irresistible bread salad.

Ingredients

Units Scale

Salad

  • 2 cups toasted cornbread cubes
  • 1/2 cup sliced grape tomatoes
  • 1/2 cup cubed English cucumber
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup jalapeño, small dice
  • 1/4 cup sliced kalamata olives
  • 1/4 cup green onions, sliced on the diagonal
  • 1/4 cup Greek salad dressing

 

Garnish

  • Chopped parsley
  • Red pepper flakes

 

Cornbread

  • 2 eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick of unsalted butter
  • 1/2 cup sugar

Instructions

Salad

  1. Toss the grape tomatoes, English cucumber, black beans, jalapeño, kalamata olives, and green onions with 2 tablespoons of the Greek salad dressing in a medium bowl.
  2. Add the cornbread cubes and toss again. Add a bit more salad dressing at this point, if desired.
  3.  Plate and garnish with parsley and red pepper flakes.

 

Cornbread

  1. Heat oven to 375˚ F.
  2. Beat eggs and stir in buttermilk. Set aside
  3. Mix together the dry ingredients except the sugar in medium bowl. Set aside.
  4. Melt the butter in a cast iron skillet on low heat.
  5. When the butter is melted stir in the sugar, then stir in the buttermilk mixture followed by the dry ingredients.
  6. Bake for 30 minutes.
  7. Allow the cornbread to cool completely.
  8. Cut the cornbread into 1/2″ cubes.
  9. Lay cornbread cubes on a sheet tray in a single layer.
  10. Lightly spritz the cornbread cubes with olive oil and lightly season with kosher salt and pepper.
  11. Bake in a 375˚ F oven for 10-15 minutes, turning once, until golden and crispy.
  12. Cool completely.

Nutrition

Find it online: https://lifeatthetable.com/cornbread-panzanella-salad/

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