How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Heirloom Tomato And Cornbread Panzanella?

You need 9 ingredients. The key ingredients include: 3 (heaping) cups 1-inch cubes of day-old cornbread (see headnote) - don't be shy with these, this isn't called bread salad for nothing, Olive oil, Kosher salt and freshly ground pepper, 2 pounds heirloom tomatoes in a variety of colors (get the weirdest and most bulbous S.O.B.s you can find at the farmers market-that's how you win summer), chopped into 1- to 2-inch pieces, and more.

Is Heirloom Tomato And Cornbread Panzanella suitable as salads?

Yes, Heirloom Tomato And Cornbread Panzanella falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Heirloom Tomato And Cornbread Panzanella?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Heirloom Tomato And Cornbread Panzanella Recipe

Name: Heirloom Tomato And Cornbread Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (heaping) cups 1-inch cubes of day-old cornbread (see headnote) - don't be shy with these, this isn't called bread salad for nothing; Olive oil; Kosher salt and freshly ground pepper; 2 pounds heirloom tomatoes in a variety of colors (get the weirdest and most bulbous S.O.B.s you can find at the farmers market-that's how you win summer), chopped into 1- to 2-inch pieces; 1 shallot, peeled and minced; 3 tablespoons balsamic vinegar; 4 to 5 ounces fresh mozzarella, torn into bite-sized pieces; 1/2 cup (packed) basil, torn; Flaky sea salt, to finish

Bake this irresistible Heirloom Tomato And Cornbread Panzanella at home. Made with bread salad, Olive oil, Kosher salt and heirloom tomatoes. Easy step-…

This Heirloom Tomato And Cornbread Panzanella relies on simple, everyday ingredients such as olive oil, shallot, peeled and minced, balsamic vinegar and (packed) basil, torn. It comes together quickly and makes 4 servings, at about 394 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

3 (heaping) cups 1-inch cubes of day-old cornbread (see headnote) - don't be shy with these, this isn't called bread salad for nothing
Olive oil
Kosher salt and freshly ground pepper
2 pounds heirloom tomatoes in a variety of colors (get the weirdest and most bulbous S.O.B.s you can find at the farmers market-that's how you win summer), chopped into 1- to 2-inch pieces
1 shallot, peeled and minced
3 tablespoons balsamic vinegar
4 to 5 ounces fresh mozzarella, torn into bite-sized pieces
1/2 cup (packed) basil, torn
Flaky sea salt, to finish

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
394 kcal
Category
Salads

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