Cornbread Panzanella Salad with Cherry Tomatoes

I started making cornbread panzanella the week after a barbecue left me with half a pan of cornbread that had gone dry and craggy on the counter. Instead of tossing it, I cubed it up, toasted it in a hot skillet, and dumped it into a bowl of tomatoes that were bursting out of their skins from summer heat. One bite and I knew stale cornbread had a second life waiting for it.

This is the kind of lunch that comes together fast but tastes like you thought about it for hours. The cornbread cubes crisp up on the outside, then slowly go tender as they sit in the tomato juices and vinaigrette, giving you a salad with real bite in every forkful. Expect sweet-tart tomatoes, sharp red onion, torn basil, and salty cheese all clinging to bread that somehow gets better the longer it sits.

Ingredients

• 4 cups stale cornbread, cut into 1-inch cubes
• 2 tbsp olive oil (for toasting the cornbread)
• 1 1/2 lbs cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 cup fresh basil leaves, torn
• 1/3 cup extra-virgin olive oil (for the dressing)
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 cup crumbled feta cheese, optional
• Salt and freshly ground black pepper, to taste
• Flaky sea salt, for serving

Instructions

1. Preheat the oven to 375°F. Spread the cornbread cubes on a baking sheet and toast for 10-12 minutes, tossing halfway through, until the edges are firm and lightly golden.
2. While the cornbread toasts, halve the cherry tomatoes and place them in a large bowl. Sprinkle with a pinch of salt and let them sit so they start releasing their juices.
3. Slice the red onion thin and drop it into a bowl of cold water for 5 minutes to soften its sharp bite, then drain well.
4. In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until the dressing looks slightly thickened.
5. Add the warm toasted cornbread cubes straight into the bowl with the tomatoes and their juices, then pour the dressing over everything.
6. Toss gently with your hands or a large spoon, making sure every cube gets coated, then let the salad rest at room temperature for 15-20 minutes so the bread soaks up the juices.
7. Fold in the drained red onion, torn basil, and crumbled feta right before serving so they stay bright and don’t wilt into the bowl.
8. Taste and adjust with more salt, pepper, or a splash of vinegar, then finish with a pinch of flaky sea salt and serve right away.

Tips

• Use cornbread that’s genuinely dry or a day or two old — soft, fresh-baked cornbread turns to mush once it hits the tomato juices.
• Salting the tomatoes early gives you extra liquid that acts like a second dressing, so don’t skip that step even if you’re in a hurry.
• Make the toasted cornbread and dressed tomatoes up to a few hours ahead, but hold off on the basil, onion, and cheese until just before serving to keep the salad fresh.
• Swap feta for goat cheese or torn burrata if you want something creamier, and swap basil for parsley or chives if that’s what’s growing in your garden.
• Leftovers are best eaten the same day; by day two the bread keeps softening and the salad loses its contrast, though it still tastes good spooned over toast.

Nutrition (per serving, estimated)

• Calories: 340 kcal
• Protein: 8 g
• Carbs: 34 g
• Fat: 21 g

Prep: 25 min · Cook: 12 min · Serves: 4