Grilled Cornbread Panzanella with Avocado and Corn

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

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
1036
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
  • 1 avocado, cubed
  • 1 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
34g
49%
Sugar
30g
33%
Saturated Fat
23g
96%
Carbohydrate, by difference
160g
100%
Protein
22g
48%
Vitamin A, RAE
139µg
20%
Vitamin C, total ascorbic acid
41mg
55%
Vitamin K (phylloquinone)
271µg
100%
Calcium, Ca
248mg
25%
Choline, total
11mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
32g
100%
Fluoride, F
6µg
0%
Folate, total
391µg
98%
Iron, Fe
9mg
50%
Magnesium, Mg
118mg
37%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
270mg
39%
Riboflavin
1mg
91%
Selenium, Se
60µg
100%
Sodium, Na
3111mg
100%
Thiamin
2mg
100%
Water
157g
6%
Zinc, Zn
2mg
25%

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.