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.
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.
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.
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.
And half of the cornbread was eaten straight from the pan.
This salad is a winner for everyone, even the salad-haters. Just put an extra pile of cornbread on their plate.
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
- Place all ingredient in a sealed jar and shake vigorously until fully combined.
- 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
- Preheat your oven to 350* F and slice half of your cornbread with a serrated knife into 1/2-1-inch sized pieces.
- 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.
- Remove and let fully cool.
- Preheat your grill while the cornbread is baking to med-high, ~400*F.
- Shuck and lightly oil your corn then grill for 3 minutes per side, turning 3-4 times.
- Remove and let cool then hold vertically and slice downward with a knife to remove the kernels.
- Trim ends from the zucchini and slice with a vegetable peeler [lengthwise] or a mandolin and curl the slices around your finger.
- Place greens on a large platter [or individual plates] and top with vegetables, cornbread, and dressing.
- 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!
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!
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!