Vegetables & Sides
Recipes

Southern Panzanella Salad

Southern Panzanella Salad

Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 6-8

Share: Share on Facebook Share on Twitter Pin on Pinterest Share with Email

Southern Panzanella Salad

The Southern version of this Italian classic uses day-old cornbread.

Ingredients

  • 1 box House-Autry Yellow Self-Rising Corn Meal Mix
  • 1 cup thinly sliced red onion
  • 1 cup halved cherry tomatoes such as sun gold or sweet 100's
  • 3 cups seeded and diced heirloom tomatoes, a mixture is preferred
  • 12 large basil leaves, cut into a chiffonade
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fruity, like Sicilian, extra virgin olive oil

Directions

Following the recipe on back of the cornbread package for the 8-inch pan, Cut made cornbread into cubes, about 1-inch and let dry for a day, should measure 4 cups of cubes.

Preheat your oven to 350F.
Place the dry cornbread cubes on a baking sheet that has been lightly greased. Place in the oven and cook for about 4 minutes. Check the cornbread and turn them over. Cook about another 4 minutes. Remove from the oven and set aside.

In a large bowl, a wooden salad bowl works nicely, toss the onion, tomatoes, and basil leaves together. Add the red wine vinegar and olive oil, and toss again. Pour in the cornbread cubes and gently toss to combine. Taste and add salt and pepper if needed.

Products used in this recipe:

Yellow Self-Rising Corn Meal Mix

Yellow Self-Rising Corn Meal Mix

Buy now

TAKING PRIDE

See what House-Autry does year-round to assist disabled veterans and active servicemen and women with our charity partner Military Missions in Action.

TAKING PRIDE

THE HOUSE

Join the House mailing list for your chance to win a House Autry Southern Gift Box!! Winner every month! Receive recipes in your inbox!

THE HOUSE

VIDEOS

HATV features our how-to videos and video recipes. Learn more about House-Autry or learn how to make a great new dish!

VIDEOS
XS
SM
MD
LG