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

Heirloom Tomato And Cornbread Panzanella – a delicious recipe with bread salad, Olive oil, Kosher salt, heirloom tomatoes, shallot, balsamic vinegar. Easy to follow and perfect for any occasion.

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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Heirloom Tomato And Cornbread Panzanella

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