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Tomato-Cornbread Salad with Avocado and Cilantro

SUBMITTED BY: USA WEEKEND Pam Anderson PHOTO BY: ONIOND

"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."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.7 star rating.
Read Reviews (9)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr 40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix
  • 1 1/2 pounds tomatoes, stemmed and cut into medium dice
  • salt, to taste
  • 2 medium garlic cloves, minced
  • 1/2 large red onion, cut into small dice
  • 1/4 cup chopped fresh cilantro
  • 2 ripe avocados cut into medium dice
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • Ground black pepper, to taste

DIRECTIONS

  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


REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2008 by ONIOND
This was excellent. I used a batch of cornbread off the corn meal box, 4 large vine-on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2007 by NICENISE
this was the first time that i made this dish. just found it off the web site and tried for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2008 by loves2cook
I loved this! My mother gave us ALOT of fresh tomatos out of her garden, so I found this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2007 by Becca
Fun way to use up left over cornbread. Amazing salad; just make sure to eat it right after you... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2007 by BonnieB
Very flavorful but the cornmeal slightly overwhelms the avocado and tomato. Overall, very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2008 by Paula S.
This recipe goes well with a Mexican themed dinner. I served this with chicken enchiladas and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2008 by IrishPalate
Very light and refreshing. Nice combo of textures and tastes. I did add some finely chopped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by GDemp616
wonderful over spinach as well. loved it! MORE