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.
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 cornbreadpanzanella was a thing.
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.
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!
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!
