Cornbread Panzanella
By: The Duo Dishes
Published: Thursday, December 10, 2009 - 4:16pm

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

Preparation

1 Melt butter in an oven safe pan or heavy skillet and add cornbread.  Toss in butter and cook over medium high heat for 3-5 minutes.  Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard like croutons.  Remove from oven and set aside until cool. 2 Whisk together olive oil, balsamic vinegar, mustard, zest and maple syrup.  Salt to taste. 3 In a large bowl, toss cornbread with tomatoes, onion, cucumber and basil.  Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

Comments:
Melissa Peterman

YUM!