Tomato-Cornbread Salad with Avocado and Cilantro

Tomato-Cornbread Salad with Avocado and Cilantro

29

"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

1 h 40 m servings 234 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

29
  1. 34 Ratings

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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 t...

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. A...

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 lef...