Tomato Cornbread Panzanella
- Side Dish
- Vegetarian
- Cocktail Tomatoes
- All Recipes
- / Tomato Cornbread Panzanella
Ingredients
3 cups of cubed day-old cornbread
1/4 cup plus 2 Tbsp. olive oil, divided
Kosher salt and freshly ground pepper, to taste
2 Tbsp. honey
1/2 tsp. red chili pepper flakes
3 Tbsp. red wine vinegar
1/8 tsp. Kosher salt
1 container cocktail tomatoes, quartered
3 mini cucumbers, diced
1/2 red onion, diced
Basil leaves, for garnish
1/4 cup plus 2 Tbsp. olive oil, divided
Kosher salt and freshly ground pepper, to taste
2 Tbsp. honey
1/2 tsp. red chili pepper flakes
3 Tbsp. red wine vinegar
1/8 tsp. Kosher salt
1 container cocktail tomatoes, quartered
3 mini cucumbers, diced
1/2 red onion, diced
Basil leaves, for garnish
Steps
Step 1:
Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the cornbread cubes out evenly. Drizzle with 2 Tbsp. olive oil and toss to coat. Season with salt and pepper then bake for about 10 minutes, tossing halfway through, until croutons are crisp and browned.
Step 2:
Meanwhile, in a small mixing bowl, whisk together honey, chili flakes, red wine vinegar, and salt, then microwave for 30 seconds. Whisk again until honey is completely dissolved. Then, slowly drizzle in 1/4 cup olive oil, while continuing to whisk, until fully combined.
Step 3:
Add croutons, tomatoes, cucumbers, and red onion to a serving platter. Drizzle with hot honey vinaigrette and garnish with basil.
