TOASTED CORNBREAD PANZANELLA

Toasted Cornbread Panzanella

Preheat oven to 400ºF. Spread cornbread in a single layer on a rimmed baking sheet. Toast in the oven for about eight minutes or until dry and lightly golden, tossing once halfway through. Set aside to cool. Meanwhile, whisk the vinegars, garlic, and olive oil together in a small bowl, seasoning to taste with salt and pepper. Combine the tomatoes, vegetables, and mozzarella in a large serving bowl. (The recipe up to this point can be made a few hours in advance, then covered and refrigerated.) When ready to serve, fold the toasted cornbread and fresh herbs into vegetable and cheese mixture. Toss all ingredients with the vinegar dressing just before serving.

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

DIRECTIONS: 

Preheat oven to 400ºF. Spread cornbread in a single layer on a rimmed baking sheet. Toast in the oven for about eight minutes or until dry and lightly golden, tossing once halfway through. Set aside to cool.

Meanwhile, whisk the vinegars, garlic, and olive oil together in a small bowl, seasoning to taste with salt and pepper.

Combine the tomatoes, vegetables, and mozzarella in a large serving bowl. (The recipe up to this point can be made a few hours in advance, then covered and refrigerated.) When ready to serve, fold the toasted cornbread and fresh herbs into vegetable and cheese mixture. Toss all ingredients with the vinegar dressing just before serving.