Food Recipes Cornbread Panzanella 5.0 (2) 2 Reviews Summer's favorite bread-and-tomato salad gets a sweet makeover. By Lizzy Briskin Lizzy Briskin Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on June 23, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Hands On Time: 30 mins Total Time: 1 hr Servings: 4 Panzanella, the refreshing and crave-worthy Italian bread salad of summer, is here with a twist. Golden cornbread croutons are tossed with the classic ingredients, plus a few extras, to add sweetness and crunch. A mix of juicy heirloom and cherry tomatoes, zippy red onion, and crisp cucumber mingle with unexpected chunks of avocado for a touch of creaminess, plus bite-sized mozzarella balls for richness. The juices drawn from salting the tomatoes become the base for a lively tomato and vinegar dressing, a genius way to impart even more flavor to this simple salad. Shortcut alert: Pick up a pan of cornbread from the supermarket bakery. Day-old bread will get even crunchier and absorb even more flavor. Ingredients 3 cups cubed (3/4-in. pieces) day-old cornbread (8 oz.) 3 tablespoons olive oil, divided 2 teaspoons kosher salt, divided 1 pound cherry tomatoes, halved 2 medium tomatoes, chopped (about 2 1/2 cups) 1 clove garlic, finely chopped (about 1 tsp.) 1 tablespoon red wine vinegar .50 teaspoon freshly ground black pepper, plus more for serving 1 8-oz. pkg. ciliegine (small mozzarella balls), drained 1 medium English cucumber, chopped (about 2 cups) ¾ cup chopped red onion .50 cup fresh basil leaves, thinly sliced, plus more for serving 1 avocado, chopped Directions Preheat oven to 350°F. 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. Rate It Print