Cornbread Panzanella Salad - video Dailymotion

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00:00Cornbread Panzanella Salad

00:02This cornbread panzanella salad is basically summer in a bowl,

00:06but with a southern twist that'll make your taste buds do a happy dance.

00:10Imagine crispy cornbread cubes blending with cherry tomatoes, cucumbers, and basil,

00:15united by a garlicky red wine vinaigrette. It's deceptively simple yet impressive,

00:21with flavors soaking into the cornbread while keeping its crunch.

00:24Juicy tomatoes, fresh cucumbers, and tangy mustard in every bite make it your new favorite

00:29for gatherings. For the cornbread, toss three cups of one-inch cubes with two tablespoons of olive oil.

00:36For the vinaigrette, whisk together one minced garlic clove, one tablespoon whole grain mustard,

00:42half teaspoon salt, quarter teaspoon pepper, two tablespoons red wine vinegar, and one quarter cup

00:48olive oil. For the salad, combine two pints halved cherry tomatoes, two cups diced cucumbers,

00:54one third cup finely diced red onions, and one quarter cup torn basil leaves. Preheat the oven to

01:01375 degrees Fahrenheit to perfectly crisp the cornbread. Toss cubes with olive oil, spread in a single

01:07layer to avoid steaming. Bake 20 to 25 minutes, flipping halfway, until golden brown and crisp.

01:14Cubes should sound hollow when tapped, indicating readiness. Make the vinaigrette while the cornbread is

01:19in the oven. Whisk all ingredients until the mixture emulsifies and looks creamy, not separated. In a large

01:27mixing bowl, combine cherry tomatoes, cucumbers, red onions, and basil leaves. Pour half of the

01:32vinaigrette and stir gently. Once the cornbread cools, fold it into the mix. Drizzle in more vinaigrette to taste.

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