Rating: 4.5 stars
35 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This tomato-cornbread salad -- a riff on panzella, the Italian peasant classic designed to revive stale bread -- relies on ripe, juicy tomatoes to moisten and flavor the dry bread. After salting the tomatoes, give them a little time to release their juices.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
40 mins
total:
1 hr 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to center position and heat oven to 250 degrees.

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  • Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.

  • Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.

  • Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.

Tips

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

234 calories; protein 4.3g; carbohydrates 22.8g; fat 14.8g; cholesterol 15.1mg; sodium 250.9mg. Full Nutrition
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