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- 230g cornbread, cut into cubes
- 50g halved cherry tomatoes
- 50g cubed fontina cheese
- 50g cubed cucumber
- 15g fresh basil leaves
- 80ml extra-virgin olive oil
- 1 lemon, zested and juiced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
How to make Cornbread Panzanella Salad
Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.