Tomato Cornbread Panzanella
Tomato Cornbread Panzanella - Side Dish - Vegetarian - Cocktail Tomatoes Preheat the oven to 400°F.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.backyardfarms.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Microwave
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 3 cups of cubed day-old cornbread
- 1/4 cup plus 2 Tbsp. olive oil, divided
- Kosher salt
- freshly ground pepper
- 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
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