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
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
Kosher salt and freshly ground pepper
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 It
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.
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.
You May Like
Sign Up for The Dish
Stay in the know with a daily dose of the best seasonal recipes!