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.

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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

233.5 calories; 4.3 g protein; 22.8 g carbohydrates; 15.1 mg cholesterol; 250.9 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2008
This recipe goes well with a Mexican themed dinner. I served this with chicken enchiladas and spanish rice. It was a hit. Make sure to bake the corn bread until it is crispy or it will get too mushy. For best results add the corn bread just before serving. Read More
(10)

Most helpful critical review

Rating: 3 stars
09/23/2009
Good and different. The onion was so overpowering though so I will do maybe 1/4 rather than 1/2 large red onion next time and I put 3 avocados in but they were pretty small and I still couldn't get enough of the taste. Next time I will put 4 or 5 avocados in and make them bigger chunks. Read More
(3)
35 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2008
This recipe goes well with a Mexican themed dinner. I served this with chicken enchiladas and spanish rice. It was a hit. Make sure to bake the corn bread until it is crispy or it will get too mushy. For best results add the corn bread just before serving. Read More
(10)
Rating: 5 stars
08/17/2008
This recipe goes well with a Mexican themed dinner. I served this with chicken enchiladas and spanish rice. It was a hit. Make sure to bake the corn bread until it is crispy or it will get too mushy. For best results add the corn bread just before serving. Read More
(10)
Rating: 5 stars
07/14/2008
This was excellent. I used a batch of cornbread off the corn meal box 4 large vine-on tomatoes (can't wait for my garden tomatoes to ripen!!) doubled the cilantro and only used one avocado. Also had no red wine vinegar so used cider vinegar instead. This is a great recipe to modify for what you have on hand; I can't wait to make it again. Read More
(9)
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Rating: 5 stars
08/12/2010
I really liked this. I was making for only me for lunch so I scaled it was down and pretty much just eyeballed everything. I used some green onions that I have instead of the red onion and I left out the cilantro because I didn't have any. Really nice summery simple and pretty healthy lunch:) Read More
(7)
Rating: 5 stars
10/15/2009
This is AMAZING!! It has such great flavor...I even burnt my cornbread and it was still sooo good. I didnt have red wine vinegar so I used balsamic and it still turned out amazing! This is a great side dish lunch or snack. Its my new favorite!! Read More
(6)
Rating: 5 stars
09/24/2009
This was delicious! The sweetness of the cornbread contrasts nicely with the other flavors. I used leftover cornbread I had made and frozen (recipe from this site). I also added some bell pepper (chopped really finely) and a dash of lime juice. It took me a long time to dry out the cornbread (about an hour and a half in the toaster oven) but it was worth it because it had a nice crunch. This recipe is going in my favorites! Read More
(6)
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Rating: 5 stars
08/12/2007
Fun way to use up left over cornbread. Amazing salad; just make sure to eat it right after you toss the cornbread with other ingredients otherwise it will get soggy. Very creative and tasty recipe! Read More
(5)
Rating: 5 stars
09/11/2009
This is fantastic as is! However if you want to make it incredible...add some crumbled bacon. I've also added a can of rinsed white beans to add some protein for a delicious one dish meal. Read More
(5)
Rating: 4 stars
05/11/2010
Clever idea--using cornbread! The dressing can be kicked up a notch; I added mint strawberries and more vinegar. My family enjoyed it. Read More
(4)
Rating: 4 stars
05/30/2007
this was the first time that i made this dish. just found it off the web site and tried for the family. we had alot of tomatoes to use up from the garden and it turned out great. everyone liked it Read More
(4)
Rating: 3 stars
09/23/2009
Good and different. The onion was so overpowering though so I will do maybe 1/4 rather than 1/2 large red onion next time and I put 3 avocados in but they were pretty small and I still couldn't get enough of the taste. Next time I will put 4 or 5 avocados in and make them bigger chunks. Read More
(3)