On the Menu: Cornbread Panzanella with Yogurt Dressing

Need to use up that leftover bread? Try our delicious panzanella recipe!
Publish date:
Updated on

2 garlic cloves, minced
2 tablespoons chives
4 cups cornbread, cubed and toasted
10 oz. tomatoes on-the-vine (8 small/medium tomatoes), quartered
1 large cucumber, de-seeded and chopped
1 tablespoon apple cider vinegar
2 tablespoon balsamic vinegar
1 head of boston/bibb lettuce, roughly chopped

3/4 cup plain greek yogurt
1/4 cup grapeseed oil
1 lemon, juice
1 garlic clove, minced
1 teaspoon honey

Garlic, 3 cloves
Chives, 1 oz.
Cornbread, 4 cups
Tomatoes On-the-vine, 10 oz
Cucumber, 1
Apple Cider Vinegar
Balsamic Vinegar
Greek Yogurt, 1 cup
Grapeseed Oil, 1/4 cup
Lemon, 1
Honey, 1 teaspoon
Boston or Bibb Lettuce, 1 head

p.s. Panzanella isn't the only salad in heavy rotation in the Clementine kitchen. A few more of our favorites.