Panzanella Salad With Cornbread Croutons

1. 1

   Preheat oven to 400u00b0. Cut cornbread into 1-inch cubes. Bake in a single layer on a lightly greased jelly-roll pan 15 minutes or until edges are golden, stirring halfway through.

2. 2

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

3. 3

   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. Add toasted cornbread cubes, and toss to coat. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.