Panzanella is a classic Tuscan salad made with ripe tomatoes, red onion, and chunks of toasted bread that soak up a simple olive oil and vinegar dressing. This version adds a modern, summery twist with cornbread croutons, creamy avocado, crisp cucumber and lots of fresh basil. The cornbread adds a touch of sweetness that pairs beautifully with the juicy tomatoes and tangy dressing. A few slivers of raw red onion bring bite, but you can skip them if you prefer something milder. It’s easy to toss together, perfect for a crowd, and even better when the ingredients are at their peak. A bright, fresh salad that feels both comforting and unexpected.
Tomato, Avocado & Cornbread Panzanella Salad
Servings 4 servings
Ingredients
- 4 cups cornbread preferably a day old, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin 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-virgin 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)
Instructions
- Pre-heat the oven to 375 degrees F. Place the cornbread cubes in a large bowl and drizzle with 2 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 10-12 minutes. Return the toasted cornbread to the bowl and add the tomatoes, cucumbers and onions, if using.
- In a small bowl, 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 fresh basil and toss gently. Serve the salad while the cornbread is still warm.