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Vegan cornbread panzanella salad | The Full Helping
5 from 2 votes

Vegan Cornbread Panzanella

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 4 servings

Ingredients

For the salad:

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 large shallot, finely chopped
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper

Instructions

  • Preheat your oven to 375F. Place the cornbread cubes on a parchment lined baking sheet. Bake for 20 minutes, or until the cubes are golden at the edges, stirring gently halfway through baking.
  • Whisk together all dressing ingredients in a small mixing bowl.
  • Combine all of the salad ingredients in a large mixing bowl and add the dressing. Toss gently (I found it easiest to use my hands). Add extra salt and pepper as needed, as well as an extra splash of vinegar if desired. Serve.

Notes

Leftover salad will keep well in an airtight container in the fridge overnight. In place of the cornbread, you can use sourdough or any other rustic loaf.