Cornbread Panzanella
This recipe is from Katie Lee’s “Endless Summer Cookbook” (Stewart, Tabori and Chang, 2015, $29.95).
Makes 6 servings
Olive oil
1 loaf cornbread, cut into 1-inch cubes
1 red bell pepper, cored and chopped
1 yellow bell pepper, cored and chopped
1 English cucumber, chopped
1 pint grape tomatoes, halved
⁄2 red onion, thinly 1 sliced 15 fresh basil leaves, torn
1 tablespoon Dijon mustard
1⁄4 cup red wine vinegar
1⁄2 cup extra-virgin olive oil
2 tablespoons chopped capers
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Oil a baking sheet with olive oil.
Put cornbread on prepared baking sheet, drizzle with olive oil, and season with salt. Bake in preheated oven until nicely toasted, about 12 minutes. Let cool completely.
In a large salad bowl, combine cornbread, peppers, cucumber, tomatoes, onion and basil.
In a small bowl, whisk together mustard, vinegar, the 1⁄2 cup olive oil, capers, salt and pepper. Add dressing to the cornbread and vegetables, and toss. Let stand at room temperature about 20 minutes before serving.