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My review
Tomato-Cornbread Salad with Avocado and Cilantro
USA WEEKEND Pam Anderson
"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
1 h 40 m servings 234 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Ready In
- Adjust oven rack to center position and heat oven to 250 degrees.
- 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.
Footnotes
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 234 calories; 14.8 g fat; 22.8 g carbohydrates; 4.3 g protein; 15 mg cholesterol; 251 mg sodium. Full nutrition
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Reviews
Read all reviews 3035 Ratings
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Most helpful positive review
8/17/2008
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 t...
Most helpful critical review
9/22/2009
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 could...
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8/17/2008
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 t...
7/14/2008
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. A...
8/8/2010
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 lef...
10/14/2009
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 gr...
9/20/2009
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...
9/10/2009
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.
8/12/2007
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 rec...
5/9/2010
Clever idea--using cornbread! The dressing can be kicked up a notch; I added mint, strawberries and more vinegar. My family enjoyed it.