Panzanella Salad with Cornbread Croutons

Name: Panzanella Salad with Cornbread Croutons
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters torn fresh basil leaves; 8 servings Skillet Cornbread, cooled completely; 1 English cucumber, quartered and sliced; 1 pint grape tomatoes, halved; 1 teaspoons honey; 118 milliliters pitted kalamata olives, halved; 59 milliliters fresh lemon juice; 2 teaspoons lemon zest; 118 milliliters olive oil, divided; 1 small red onion, diced; 8 servings Salt and freshly ground pepper to taste; 1 yellow bell pepper, diced

You can never have too many Mediterranean recipes, so give Panzanella Salad with Cornbread Croutons a try. For $1.76 per serving, you get a side dish that serves 8. One serving contains 356 calories, 5g of protein, and 21g of fat. A mixture of torn basil leaves, salt and pepper, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat oven to 40

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Oven

Cut cornbread into 1-inch cubes.

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Cornbread

Bake in a single layer on a lightly greased jelly-roll pan 15 minutes or until edges are golden, stirring halfway through.

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Jelly

Roll

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Oven

Frying Pan

Meanwhile, saut bell pepper and onion in 1 Tbsp. hot olive oil in a small skillet over medium-high heat 5 minutes or until crisp-tender.

Ingredients you will need

Bell Pepper

Olive Oil

Onion

Equipment you will use

Frying Pan

Whisk together lemon zest, lemon juice, honey, remaining 7 Tbsp. olive oil, and salt and pepper to taste in a large bowl; stir in onion mixture, tomatoes, and next 3 ingredients.

Ingredients you will need

Salt And Pepper