Foodista | Recipes, Cooking Tips, and Food News | Cornbread Panzanella
Taste-tested cornbread croutons meet fresh veggies in a delicious Panzanella salad. Perfect for using up leftover cornbread!
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Ingredients
- 3 cups leftover cornbread, cubed
- 1 tablespoon unsalted butter
- 1 pint mixed cherry tomatoes, halved
- 1 medium red onion, diced
- 1 cucumber, peeled, deseeded and diced
- 15 fresh basil leaves, sliced
- cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 tablespoon dijon mustard
- 1 tablespoon maple syrup
- Kosher salt
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