Green Tomato, Scallion and Corn Bread Panzanella

For this riff on an Italian bread salad, try using day-old corn bread, which soaks up the dressing really well. Look for corn bread that's not too sweet.

 

Slideshow: Delicious, Quick Side Dishes

 

  • Total Time:
  • Servings: 6
KEY: Spring, Summer, Barbecue/Cookout, Dinner Party, Graduation Party, American, Italian, Breads, Rolls & Muffins, Salads, Side Dishes, Basic/Easy, Fast, Healthy, No-Cook, Vegetarian

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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • Kosher salt and freshly ground pepper
  • Hot sauce
  • 2 large green tomatoes (6 to 8 ounces each), cut into 1/2-inch pieces
  • 1 medium green bell pepper, finely diced
  • 1/2 cup coarsely shredded basil leaves
  • 4 scallions, thinly sliced
  • One 5-inch square of store-bought corn bread, cut into 3/4-inch cubes (4 cups)

How to make this recipe

  1. In a large salad bowl, combine the olive oil and vinegar; season with salt, pepper and hot sauce. Add the green tomatoes, green pepper, basil and scallions and toss. Just before serving, add the corn bread and toss gently.

Suggested Pairing

A light-style Sauvignon Blanc is tailor-made for the equally tart and herbal flavors of the tomatoes, green peppers and scallions in this corn bread panzanella. Try one from the Marlborough region of New Zealand.

Contributed By Published August 2003

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