Cornbread Panzanella Salad

I feel like I’ve been seeing more panzanella salads this year than ever before.  Actually, before this year I really didn’t know what a panzanella salad was. 

I’m not sure of the exact definition—sometimes I’m lazy and don’t want to look things up on the Googles—but from what I get it’s a veggie-filled salad tossed with freshly baked bread + dressing.

cornbread panzanella salad | edible perspective

I haven’t met a gluten-free bread that is worthy enough of being torn and tossed onto a salad, so I gave up on the idea that this salad was for me.

That is, until I realized cornbreadpanzanella was a thing.

cornbread panzanella salad | edible perspective

Since cornbread and salad are two of my favorite things ever—okay, cornbread more than salad—I knew this had to happen. 

Not optional.  Mandatory.

cornbread panzanella salad | edible perspective

I filled the platter with a light layer of lettuce and other fresh, summer veggies.  Corn was grilled, cornbread was toasted, dressing was whisked + poured.

cornbread panzanella salad | edible perspective

And half of the cornbread was eaten straight from the pan.

Itrulyhavecornbreadproblems.

cornbread panzanella salad | edible perspective

This salad is a winner for everyone, even the salad-haters.  Just put an extra pile of cornbread on their plate.

cornbread panzanella salad | edible perspective

Print this!

Cornbread Panzanella Salad

gluten-free // yields 2-4 servings

for the dressing:

• 1/4 cup fresh lime juice
• 1/4 cup extra virgin olive oil
• 2 teaspoons honey
• 1/2 teaspoon grated shallot, use the small holes on your grater/zester
• 1/2 teaspoon cumin
• 1/4 + 1/8 teaspoon coriander
• 1/4-1/2 teaspoon salt + pepper
• pinch of cayenne pepper

1. Place all ingredient in a sealed jar and shake vigorously until fully combined.
2. Set aside until ready to dress and store excess in the fridge.  This can be made ahead.

for the salad:

• 1 batch gluten-free cornbread, or your favorite cornbread recipe - baked + cooled
• mixed baby greens or baby spinach
• 1-2 green zucchinis
• 2-3 heirloom tomatoes, sliced
• 2 ears of corn
• 1 avocado, sliced
• oil, salt, pepper

1. Preheat your oven to 350* F and slice half of your cornbread with a serrated knife into 1/2-1-inch sized pieces.
2. Place in a single layer on a baking sheet and bake for 8-11 minutes, flipping once, until just starting to toast and turn golden brown.
3. Remove and let fully cool.
4. Preheat your grill while the cornbread is baking to med-high, ~400*F.
5. Shuck and lightly oil your corn then grill for 3 minutes per side, turning 3-4 times.
6. Remove and let cool then hold vertically and slice downward with a knife to remove the kernels.
7. Trim ends from the zucchini and slice with a vegetable peeler [lengthwise] or a mandolin and curl the slices around your finger.
8. Place greens on a large platter [or individual plates] and top with vegetables, cornbread, and dressing.
9. Top with salt + pepper and serve immediately.

For a vegan version, try using my gluten-free + vegan cornbread recipe and sub agave for the honey!

cornbread panzanella salad | edible perspective

And speaking of corn, last week I guest posted over on Food 52’s Halfway to Dinner series, featuring none other than, masa harina.  Surprise, surprise. 

If you’re looking to find out a little more about me and how this site has evolved check out my interview over at Laaloosh!

Hope you all had a relaxing + enjoyable long weekend!

Ashley

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Okay…one more thing.  If you can’t resist super squishy + cute newborn photos then you must check out the latest set over on my photography blog!

fruit + nut jam salad

Welcome to one of the easiest + most refreshing summer salads ever.  Sweet, crunchy, and juicy, with a little red onion zip.

fruit + nut jam salad >> edible perspective

I’m all about easy lately.  And fresh.  And cold.  And easy.  Did I already say that?

At the same time I hesitate to post such a simple recipe I also think this is probably what you want to see sometimes.  A quick lunch to pack for work or to munch on poolside. 

Speaking of pool, I need a hookup.  Preferably a friend with a pool in their backyard.  I promise I won’t use you just for your pool.  I’ll bring snacks + salad as a trade.  Maybe even dessert and this perfect summer drink.  Sound good?

fruit + nut jam salad >> edible perspective

Speaking of friends hooking it up, I’m still happily working my way through this strawberry rhubarb jam from my jam-master friend, Megan.

Curious as to why I’m talking about jam and salad?

fruit + nut jam salad >> edible perspective

It just so happens to be one of three ingredients in the dressing you see below.

JAM dressing!?  Indeed.

fruit + nut jam salad >> edible perspective

Print this!

Fruit + Nut Jam Salad

gluten-free, vegan // yields 2 large side salads

for the salad:

• 3 cups chopped lacinato kale
• 3 cups chopped baby spinach
• 1/3 cup chopped walnuts
• 10 sweet cherries, halved + pitted
• 2 handfuls of blueberries
• shaved red onion
• salt + pepper

for the dressing:

• 2-3 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon all-fruit jam
• pinch of salt

1. Set out the tablespoon of jam first thing to help soften.
2. Mix kale + spinach together and portion between 2 bowls. 
3. Divide fruit + nuts and place on top along with the shaved onion, a pinch of salt, and pepper.
4. Place 2T lemon juice, olive oil, jam, and salt in a jar and shake [or whisk in a bowl] until completely combined.  There may be some small pieces of fruit/pulp in the dressing that don’t combine.  If there are large pieces of fruit in your jam try to leave those out.
5. Taste and add more lemon juice if desired. I used 3T.
6. Pour the dressing + serve.

notes: Be sure to use jam, not jelly.  Goat cheese would be an excellent addition if not vegan.

fruit + nut jam salad >> edible perspective

Now where can I find a pool?  I’ll be there at noon, lunch in hand.

Ashley