Sunday, July 5, 2009
Try it, you'll like it
With the 4th of July behind us that means summer is in full swing and ...gulp ...one-third over. How did that happen? Before we blink and summer is gone, I thought I'd share one of my favorite light and fresh recipes that manages to maintain a high yum factor.
This is a fun twist on the traditional Italian panzanella salad and makes good use of those tomatoes and cucumbers starting to ripen in gardens. Plus with the unique twist of using cornbread I can sneak it in as a contribution to Mellow Yellow Monday.
Here it is. Beside being quite good, it's also very easy to make.
Cornbread Panzanella Salad
8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes (or cubed larger tomatoes)
1/2 cup cubed Fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a large bowl. Toss gently to combine and serve immediately
NOTE: I make one package of cornbread mix and that’s enough to serve 4-6 people as a side dish. Don’t add oil and lemon juice until ready to serve. Also, I use more than a ½ cup of tomatoes. You can add and subtract quantities to personal taste.
The lemon juice combined with the sweet cornbread and the creamy cheese comes together for a distinctive taste combination. The spicy basil and refreshing cucumbers brighten the flavor.
Unfortunately I cannot take credit for creating this recipe. I came across it one day as I pounded on the treadmill watching the Food Network. It's originator is Giada, the lovely woman with the beautiful smile. Or as my friend Riccardo refers to her, "The one with the cleavage."
Photo courtesy of Food Network.