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Cornbread Panzanella

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Servings: 6
Ingredients Method

Ingredients
  

FOR THE SALAD
  • Olive Oil
  • 1 loaf cornbread cut into 1-inch cubes
  • Salt
  • 1 red bell pepper cored and chopped
  • 1 yellow bell pepper cored and chopped
  • 1 English cucumber chopped
  • 1 pint grape tomatoes halved
  • 1/2 red onion thinly sliced
  • 15 fresh basil leaves torn
FOR THE DRESSING
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped capers
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. To make the salad: Preheat the oven to 400°. Oil a baking sheet.
  2. Put the cornbread on the prepared baking sheet, drizzle with olive oil, and season with salt. Bake until nicely toasted, about 15 minutes. Let cool completely.
  3. In a large salad bowl, combine the cornbread, peppers, cucumber, tomatoes, onion, and basil.
  4. To make the dressing: In a small bowl, whisk all the ingredients together.
  5. Add the dressing to the cornbread and vegetables, and toss. Let stand at room temperature for about 20 minutes before serving.