Cornbread Panzanella Salad

I feel like I’ve been seeing more panzanella salads this year than ever before.  Actually, before this year I really didn’t know what a panzanella salad was. 

I’m not sure of the exact definition—sometimes I’m lazy and don’t want to look things up on the Googles—but from what I get it’s a veggie-filled salad tossed with freshly baked bread + dressing.

cornbread panzanella salad | edible perspective

I haven’t met a gluten-free bread that is worthy enough of being torn and tossed onto a salad, so I gave up on the idea that this salad was for me.

That is, until I realized cornbread panzanella was a thing.

cornbread panzanella salad | edible perspective

Since cornbread and salad are two of my favorite things ever—okay, cornbread more than salad—I knew this had to happen. 

Not optional.  Mandatory.

cornbread panzanella salad | edible perspective

I filled the platter with a light layer of lettuce and other fresh, summer veggies.  Corn was grilled, cornbread was toasted, dressing was whisked + poured.

cornbread panzanella salad | edible perspective

And half of the cornbread was eaten straight from the pan.

I truly have cornbread problems.

cornbread panzanella salad | edible perspective

This salad is a winner for everyone, even the salad-haters.  Just put an extra pile of cornbread on their plate.

cornbread panzanella salad | edible perspective

Print this!

Cornbread Panzanella Salad gluten-free // yields 2-4 servings

for the dressing:

  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons honey
  • 1/2 teaspoon grated shallot, use the small holes on your grater/zester
  • 1/2 teaspoon cumin
  • 1/4 + 1/8 teaspoon coriander
  • 1/4-1/2 teaspoon salt + pepper
  • pinch of cayenne pepper
  1. Place all ingredient in a sealed jar and shake vigorously until fully combined.
  2. Set aside until ready to dress and store excess in the fridge.  This can be made ahead.

for the salad:

  • 1 batch gluten-free cornbread, or your favorite cornbread recipe - baked + cooled
  • mixed baby greens or baby spinach
  • 1-2 green zucchinis
  • 2-3 heirloom tomatoes, sliced
  • 2 ears of corn
  • 1 avocado, sliced
  • oil, salt, pepper
  1. Preheat your oven to 350* F and slice half of your cornbread with a serrated knife into 1/2-1-inch sized pieces.
  2. Place in a single layer on a baking sheet and bake for 8-11 minutes, flipping once, until just starting to toast and turn golden brown.
  3. Remove and let fully cool.
  4. Preheat your grill while the cornbread is baking to med-high, ~400*F.
  5. Shuck and lightly oil your corn then grill for 3 minutes per side, turning 3-4 times.
  6. Remove and let cool then hold vertically and slice downward with a knife to remove the kernels.
  7. Trim ends from the zucchini and slice with a vegetable peeler [lengthwise] or a mandolin and curl the slices around your finger.
  8. Place greens on a large platter [or individual plates] and top with vegetables, cornbread, and dressing.
  9. Top with salt + pepper and serve immediately.

For a vegan version, try using my gluten-free + vegan cornbread recipe and sub agave for the honey!

cornbread panzanella salad | edible perspective

And speaking of corn, last week I guest posted over on Food 52’s Halfway to Dinner series, featuring none other than, masa harina.  Surprise, surprise. 

If you’re looking to find out a little more about me and how this site has evolved check out my interview over at Laaloosh!

Hope you all had a relaxing + enjoyable long weekend!

Ashley

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Okay…one more thing.  If you can’t resist super squishy + cute newborn photos then you must check out the latest set over on my photography blog!

newborn | ashley mclaughlin photography

newborn | ashley mclaughlin photography