Tomato-Cornbread Salad with Avocado and Cilantro

SUBMITTED BY: USA WEEKEND Pam Anderson

"This tomato-cornbread salad -- a riff on panzella, the Italian peasant classic designed to revive stale bread -- relies on ripe, juicy tomatoes to moisten and flavor the dry bread. After salting the tomatoes, give them a little time to release their juices."

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr 40 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix
1 1/2 pounds tomatoes, stemmed and cut into medium dice
salt, to taste
2 medium garlic cloves, minced
1/2 large red onion, cut into small dice
1/4 cup chopped fresh cilantro
2 ripe avocados cut into medium dice
1/4 cup olive oil
2 tablespoons red wine vinegar
Ground black pepper, to taste

READ REVIEWS (6)

DIRECTIONS

Adjust oven rack to center position and heat oven to 250 degrees.
Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.
Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.

This recipe was originally featured in the USA WEEKEND article Simply Smashing Tomato Dishes on July 16, 2006.

Find the Perfect Recipe from Pam Anderson .

Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over .

REVIEWS

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Reviewed on May 30, 2007 by NICENISE

this was the first time that i made this dish. just found it off the web site and tried for the family. we had alot of tomatoes to use up from the garden and it turned out great. everyone liked it

3 users found this review helpful

Reviewed on Feb. 21, 2007 by BonnieB

Very flavorful but the cornmeal slightly overwhelms the avocado and tomato. Overall, very light and fresh!

1 user found this review helpful

Reviewed on Mar. 1, 2008 by IrishPalate

Very light and refreshing. Nice combo of textures and tastes. I did add some finely chopped red pepper, and some black beans for a little more protein. Then added a little romaine around the sides for more crunch. I think it would have been great without these additions too.

0 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 231

Total Fat: 15g
Cholesterol: 14mg
Sodium: 282mg
Total Carbs: 22.1g
Dietary Fiber: 4.2g
Protein: 4.2g

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