Description
A delicious and hearty Loaded Cornbread Panzanella featuring fresh tomatoes and crispy bacon, perfect for a summer meal.
Ingredients
Scale
- 4 cups cornbread, cubed
- 2 cups cherry tomatoes, halved
- 1 cup cooked bacon, chopped
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the cornbread cubes on a baking sheet and toast in the oven until golden brown, about 10-15 minutes.
- In a large bowl, combine the toasted cornbread, cherry tomatoes, bacon, red onion, and basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the cornbread mixture and toss gently to combine.
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Serve at room temperature or chilled.
Notes
- Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
- This dish can be made ahead of time; just add the dressing right before serving.
- For a vegetarian version, omit the bacon or substitute with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg