My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Tuesday
Sep032013

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

---

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

Reader Comments (24)

heirloom tomatoes and zucchini ribbons -- i'm all over it.
Ashley,

I thought your interview was GREAT. I think I love you more now than I did before. :) You are SUCH a badass and reading (being reminded) about how EP came to be has made me admire you SO much! It's amazing how you went from such a grueling career path of atchitecture to teaching yourself everything that you now thrive at. In such a small amount of time, you've become such an authority on food, GF and veggie friendly fare, photography, web design, and you wrote a COOKBOOK! I can only begin to image the time, dedication, energy, and heart and soul that went in to that. And it's release is less than a month away! Yee!

You're SUCH a rockstar!
September 3, 2013 | Unregistered CommenterLiz
I love cornbread! So yummy! I've made a mexican style panzanella salad with cornbread and it was amazing. SO good!
September 3, 2013 | Unregistered CommenterMaria Tadic
Thank you! for posting this recipe!!! I don't know why I never thought of a cornbread panzanella salad - big duh on my part! I LOVE panzanella salad, but also thought that it was hopeless to make a GF version. Nothing is hopeless with cornbread! ;)
September 3, 2013 | Unregistered CommenterEmilie
Ah this is wonderful! I love cornbread, so put it in a refreshing salad, and I'm there! Thanks for the recipe. (and your photography blog is beautiful!)
Delicious salad and beautiful baby! What more could you ask for in a blog post?!
September 3, 2013 | Unregistered CommenterLauren @ The Highlands Life
You have a wonderful looking family and the salad looks great also. Thank you
September 3, 2013 | Unregistered CommenterToday's Healthy Recipes
Love the interview, it's always great to see how successful bloggers got a start, gives the rest of us hope! : ) Also, that baby is TOO cute!
September 3, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
Cornbread for life!! You know I love this and please, please, please bring me some of those gorgeous heirloom tomatoes! I cannot not fin them anywhere up here...not one all summer! So sad.

I saw your food 52 post last week, am heading to read that interview and look over those gorgeous photos on the photography site!
September 3, 2013 | Unregistered CommenterTieghan
I love it cause it is so easy to cook.
i will do it tomorrow.
September 4, 2013 | Unregistered CommenterVoucher Discount
I love that you've added zucchini ribbons into the salad! Have you tried using them in a pasta or noodle dish yet? Love the photos and the blog - and the baby!
September 4, 2013 | Unregistered CommenterAli @ Inspiralized
Holy cow, just made this for dinner -- our 3-year wedding anniversary dinner no less. It was amazing!!! I'm totally adding this to my potluck dish repertoire. Thank you!
September 4, 2013 | Unregistered CommenterLaura
Cornbread in panzanella salad looks divine!! Pinned :)
September 4, 2013 | Unregistered CommenterKiran @ KiranTarun.com
This looks good. Yup…I not really like salad, but with lot of cornbread, guess I will enjoy it. If use “youtiao” (fried breadstick) instead, I think I will like it too, just like “rojak”. :)
September 5, 2013 | Unregistered Commenteryung@foodyoo.com
I love the combination of cornbread with this delicious salad. I am with you, salad and cornbread could be some of my favorite foods. Thanks for the great recipe. Best of health:)
September 5, 2013 | Unregistered CommenterSheri McNally
@Liz - Goodness, you are way too kind! I truly appreciate your sweet words and support. Many thanks! xo

@Emilie - It was a big "duh" on my part as well!! :)

@Alison - Thank you so much, Alison!

@Abby - Thanks for checking out the interview!

@Teighan - Unfortunately, these looked pretty but did not taste so pretty. I'm still on the hunt for good tomatoes this year!

@Ali - Nope, not yet! I think I would want to spiralize the noodles to use as a pasta dish. Although, an Italian restaurant where I live serves ribboned zucchini as the GF pasta option and it's delicious. The ribbons are suuuuper thin, though.

@Laura - Aww, that makes me so happy to hear you made + loved this meal for such a special occasion. Happy anniversary!!
September 5, 2013 | Registered CommenterAshley
I just want to say this looks delicious and I can't wait to make it! I love your recipes and your food photography is drool-worthy. Can't wait for the cookbook to come out!
September 5, 2013 | Unregistered CommenterAndrea
Yay for squishy + cute newborns and cornbread...I love them both:)
September 5, 2013 | Unregistered Commenterkylie @ immaeatthat
For all the times I've seen a panzanella salad and said to myself "wow, that looks great!' I've never actually made one. I love your cornbread twist on the classic, though, and I've actulaly got all of the ingredients on hand! This might be a first for me!
I like it. Let's do it for tonight
September 5, 2013 | Unregistered CommenterVoucher Discount
I LOVE this idea. I also made a cornbread dressing for Thanksgiving last year which was amazing! I actually usually make my cornbread with masa harina, too. I find it works much better than regular cornmeal in a gluten-free bread. Plus, yum!
September 6, 2013 | Unregistered CommenterFawn @ Cowen Park Kitchen
Love cornbread panzanella! I make a super southern version with argula, heirloom tomatoes, black-eyed peas and buttermilk dressing. It is soo good!
September 10, 2013 | Unregistered CommenterRachael@AnAvocadoADay
Love, love, love this salad! Made it several nights ago with gifted tomatoes from our neighbors, and am about to make it again for a potluck at church...using our own gardens lovely mr. stripeys. Why have I never thought to use cornbread before??
September 18, 2013 | Unregistered CommenterRebecca
@Rebecca - So happy to hear you loved it and are already making it again. :) Thanks for letting me know!
September 18, 2013 | Registered CommenterAshley

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