Cornbread Panzanella Salad

Name: Cornbread Panzanella Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 75 grams halved cherry tomatoes; 227 grams cornbread, cut into cubes (about 2 cups); 67 grams cubed cucumber; 66 grams cubed fontina cheese; 6 grams chopped fresh basil leaves; 1 teaspoons kosher salt; 1 lemon, zested and juiced; 72 milliliters extra-virgin olive oil

If you want to add more lacto ovo vegetarian recipes to your recipe box, Cornbread Panzanella Salad might be a recipe you should try. One portion of this dish contains around 11g of protein, 38g of fat, and a total of 557 calories. This recipe serves 3. Plenty of people really liked this hor d'oeuvre. A mixture of lemon zest, cherry tomatoes, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a rather cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 15 minutes.