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Tomato-Cornbread Salad with Avocado and Cilantro

Tomato-Cornbread Salad with Avocado and Cilantro

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USA WEEKEND Pam Anderson

This tomato-cornbread salad -- a riff on panzella, the Italian peasant classic designed to revive stale bread -- relies on ripe, juicy tomatoes to moisten and flavor the dry bread. After salting the tomatoes, give them a little time to release their juices.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet


  1. Adjust oven rack to center position and heat oven to 250 degrees.
  2. Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
  3. Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.
  4. Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.
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Paula S.

This recipe goes well with a Mexican themed dinner. I served this with chicken enchiladas and spanish rice. It was a hit. Make sure to bake the corn bread until it is crispy, or it will get too mushy. For best results, add the corn bread just before serving.


This was excellent. I used a batch of cornbread off the corn meal box, 4 large vine-on tomatoes (can't wait for my garden tomatoes to ripen!!), doubled the cilantro, and only used one avocado. Also had no red wine vinegar so used cider vinegar instead. This is a great recipe to modify for what you have on hand; I can't wait to make it again.


I really liked this. I was making for only me for lunch so I scaled it was down and pretty much just eyeballed everything. I used some green onions that I have instead of the red onion and I left out the cilantro because I didn't have any. Really nice, summery, simple, and pretty healthy lunch :)