Panzanella is a popular Tuscan chopped salad traditionally made with really ripe tomatoes, toasted bread cubes and red onion. It sometimes includes cucumbers and is simply dressed with olive oil and vinegar. In my summer salad, cornbread croutons add a modern twist to a combination of avocado, tomatoes, cucumbers and freshly chopped basil. Slivered raw red onion adds some bite, but is optional. Dress this salad with extra-virgin olive oil and red wine vinegar, and season it with salt and pepper. It’s perfect for a crowd and easy to assemble. Enjoy the July 4th holiday!

Summer Panzanella Salad

Print Recipe

Servings

4-6 servings

Servings 4-6 servings

Summer Panzanella Salad Print Recipe Servings 4-6 servings Servings 4-6 servings

Ingredients

• 4 cups cornbread preferably a day old, cut into 1/2-inch cubes
• 2-3 tablespoons extra-vigin olive oil to coat bread pieces
• 2-3 large tomatoes cut into chunks or a combo of cherry tomatoes
• 1/2 large cucumber peeled, seeded and sliced
• 1/2 large red onion thinly sliced (optional)
• 1/2 cup extra-vigin olive oil
• 1/4 cup red wine vinegar
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 large avocado pitted and cut into 1/2 inch cubes
• 6-8 fresh basil leaves thinly sliced (chiffonade)

Servings: servings

Instructions

1. Pre-heat the oven to 375 degrees. Place the cornbread cubes in a large mixing bowl and drizzle with 3 tablespoons of the olive oil. Toss evenly to coat the bread cubes. Spread the cubes in a single layer on a sheet tray and bake until lightly browned and toasted, about 10-15 minutes. Return the cornbread to the bowl and add the tomatoes, cucumbers and onions, if using. Whisk together the 1/2 cup olive oil and red wine vinegar and season with salt and pepper. Drizzle the dressing over the salad. Add the avocado cubes and basil and toss gently. Serve while the cornbread is still warm.