Grilled Cornbread Panzanella with Avocado and Corn

Calling all crouton lovers, this salad was made for you.
Staff Writer

Panzanella salad comes from the Italian region of Tuscany and utilizes old, stale bread. Calling all crouton lovers, this salad was made for you.

Orginal recipe comes courtesy of Abbe Odenwalder of This Is How I Cook food blog. Check out the orginal recipe here!

4
Servings
724
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  olive oil
  • salt and pepper to taste
  • 4  Cups  stale cornbread, cut into cubes
  • 1  Pound  ripe tomatoes
  • 1/2  Cup  small red onion, sliced thin
  • 1/4  Cup  red wine vinegar
  • 1/4  Cup  fresh basil leaves, cut into thin strips
  • 2  Tablespoons  fresh oregano, chopped
  • 3  Tablespoons  fresh parsley, chopped
  • avocado, cubed
  • ear of corn, cooked and cut from the cob

Directions

Heat grillpan to medium heat or oven to 450 degrees F.

Toss dried cornbread with 3 T olive oil and salt and pepper to taste.

Spread cornbread in an even layer on grill pan or if baking in oven, on a baking sheet.

Grill or bake until toasted and golden. This may take 15-20 minutes. If grilling, watch carefully because bread can burn quickly. Set cornbread aside.

In a large bowl, combine tomatoes, onion, more salt and pepper. Whisk the remaining olive oil with the vinegar and drizzle over the salad.

Add basil, oregano, parsley, avocado and corn and toss gently. When ready to serve add cornbread croutons and let sit for about 10 minutes so dressing has a chance to permeate the croutons. Garnish with more fresh herbs. 

Nutritional Facts

Total Fat
47g
67%
Sugar
11g
12%
Saturated Fat
10g
42%
Cholesterol
66mg
22%
Carbohydrate, by difference
49g
38%
Protein
27g
59%
Vitamin A, RAE
119µg
17%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
64mg
85%
Vitamin K (phylloquinone)
214µg
100%
Calcium, Ca
382mg
38%
Choline, total
73mg
17%
Fiber, total dietary
4g
16%
Folate, total
166µg
42%
Iron, Fe
6mg
33%
Magnesium, Mg
61mg
19%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
298mg
43%
Riboflavin
1mg
91%
Selenium, Se
44µg
80%
Sodium, Na
1277mg
85%
Thiamin
1mg
91%
Water
255g
9%
Zinc, Zn
3mg
38%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.