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. Delicious, Quick Side Dishes
How to Make It
Step
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.
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