How To Make Toasted Cornbread Panzanella - Best Recipe | Charleston Magazine

Ingredients

• 4 cups cornbread, cut into 1/2-inch cubes
• 1/4 cup red wine vinegar
• 2 Tbs. sherry wine vinegar
• 1 garlic clove, minced
• 3/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste
• 2 pints cherry or grape tomatoes, halved (or substitute wedges of 3-4 large tomatoes)
• 1 small red onion, peeled, quartered, and thinly sliced
• 1 small seedless cucumber, halved and thinly sliced
• 1 yellow or orange bell pepper, halved, seeded, and thinly sliced
• 8 oz. fresh mozzarella ciliegine balls, halved
• 2 Tbs. chopped fresh basil leaves
• 2 Tbs. chopped fresh parsley leaves