RECIPE

Green Tomato, Scallion and Corn Bread Panzanella

• Recipe by Melissa Clark

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.

• Fast
• Healthy

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.