Summer’s favorite bread-and-tomato salad gets a sweet makeover.
Panzanella, the refreshing and crave-worthy Italian bread salad of summer, is here with a twist.
Shortcut alert: Pick up a pan of cornbread from the supermarket bakery.
Photo: Greg DuPree
Day-old bread will get even crunchier and absorb even more flavor.
Ingredients
3cupscubed (3/4-in.
pieces) day-old cornbread (8 oz.)
1tablespoonred wine vinegar
.50teaspoonfreshly ground black pepper, plus more for serving
18-oz.
Place cornbread on a baking sheet.
Toss with 1 tablespoon oil and 1/2 teaspoon salt.
Bake until golden, 10 to 15 minutes.
Meanwhile, place tomatoes in a colander set over a large bowl.
Sprinkle with 1 teaspoon salt and toss to combine.
Let drain for 15 to 20 minutes.
Whisk garlic, vinegar, pepper, and remaining 1/2 teaspoon salt into tomato juice in bowl.
Whisk in remaining 2 tablespoons oil.
Add tomatoes, mozzarella, cucumber, onion, and basil to dressing, tossing to combine.
Cover and refrigerate for at least 30 minutes and up to 4 hours.
Before serving, gently fold in cornbread and avocado.
Top with more basil and pepper.
