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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 234Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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.
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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.
8/21/2006
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 lik...