Heirloom tomato and cornbread panzanella
Experience the flavors of summer with this fresh Heirloom Tomato and Cornbread Panzanella salad. Enjoy the perfect balance of sweet cornbread and juicy tomatoes.
Ingredients:
- 3 (heaping) cups 1-inch cubes of day-old cornbread (see headnote) — don’t be shy with these, this isn’t called bread salad for nothing
- Olive oil
- Kosher salt and freshly ground pepper
- 910g heirloom tomatoes in a variety of colors (get the weirdest and most bulbous S.O.B.s you can find at the farmers market—that’s how you win summer), chopped into 1- to 2-inch pieces
- 1 shallot, peeled and minced
- 3 tablespoons balsamic vinegar
- 4 to 140g fresh mozzarella, torn into bite-sized pieces
- 1/2 cup (packed) basil, torn
- Flaky sea salt, to finish
Instructions:
- Combine the shallot with the balsamic vinegar in a small bowl. Set it aside.
- Preheat the oven to 400° F. Prepare a baking sheet by lining it with parchment paper and evenly spread the cornbread cubes on top. Drizzle 3 tablespoons of olive oil over the cubes and mix well to coat them. Season with salt and pepper. Bake for approximately 10 minutes, remembering to toss the cubes halfway through, until they are crispy and golden brown.
- Mix together the tomatoes, marinated shallot with vinegar, a generous drizzle of olive oil, and mozzarella in a bowl. Let it rest for 5 minutes to allow the ingredients to release their juices. Add the cornbread croutons and half of the basil, then let it rest for 15 to 20 minutes to allow the bread to absorb the juices.
- When ready to serve, sprinkle with flaky sea salt, the remaining basil, and a final twist of black pepper.
Summary:
- Calories: 2285 kcal
- Fat: 92 g
- Protein: 75 g
- Carbs: 295 g
- Potassium: 3395 mg
- Magnesium: 295 mg