Cornbread Panzanella

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield:  4-6 servings.

 

Cornbread and Herb Croutons

Ingredients:

1 loaf of cornbread, cut into cubes

1 ½ tablespoon (23ml) olive oil

1 ½ tablespoon (23ml) butter

1 clove of garlic, minced

1 teaspoon (5ml) thyme

1 teaspoon (5ml) oregano

 

Method:

Heat oil and butter in a skillet over medium-high heat.

Add cubes of cornbread and cook on each side for 1-2 minutes, or until golden brown.

Add garlic and herbs, and cook for 2 minutes.

Remove from heat and reserve for salad.

 

Panzanella

Ingredients:

Cornbread croutons

½ cup (120ml) olive oil

2 red peppers, chopped into bite size pieces

4 large plum tomatoes, cubed

1 large red onion, sliced

1 cup (240ml) cucumber, Sliced into bite size pieces

3 cloves garlic, finely chopped

¼ cup (60ml) red wine vinegar

2 oz. (56g) of capers

1 cup (240ml) pitted black olives, roughly chopped

Salt and pepper, to taste

Basil leaves, to garnish

1 cup (240ml), shaved parmesan

 

Method:

In a large bowl, mix all ingredients together except for basil and parmesan.

Garnish with basil leaves and parmesan.