Cornbread Panzanella Salad

By Pollin

Ingredients

• 8 * 8 ounces cornbread, cut into cubes (about 2 cups)
• 1/2 * 1/2 cup halved cherry tomatoes
• 1/2 * 1/2 cup cubed fontina cheese
• 1/2 * 1/2 cup cubed cucumber
• 1/4 * 1/4 cup chopped fresh basil leaves
• 1/3 * 1/3 cup extra-virgin olive oil
• 1 * 1 lemon, zested and juiced
• 1/2 * 1/2 teaspoon kosher salt
• 1/2 * 1/2 teaspoon freshly ground black pepper

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.