RECIPE

Green Tomato, Scallion and Corn Bread Panzanella

  • ACTIVE:
  • TOTAL TIME: 15 MIN
  • SERVINGS: 6

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.

  • ACTIVE:
  • TOTAL TIME: 15 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1/4 cup extra-virgin olive oil
    2. 2 tablespoons cider vinegar
    3. Kosher salt and freshly ground pepper
    4. Hot sauce
    5. 2 large green tomatoes (6 to 8 ounces each), cut into 1/2-inch pieces
    6. 1 medium green bell pepper, finely diced
    7. 1/2 cup coarsely shredded basil leaves
    8. 4 scallions, thinly sliced
    9. One 5-inch square of store-bought corn bread, cut into 3/4-inch cubes (4 cups)

Directions

  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.