Tomato-Cornbread Salad with Avocado and Cilantro Recipe -
Tomato-Cornbread Salad with Avocado and Cilantro Recipe

Tomato-Cornbread Salad with Avocado and Cilantro

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr 40 mins


  1. Adjust oven rack to center position and heat oven to 250 degrees.
  2. Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
  3. Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.
  4. Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.
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  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2008

This recipe goes well with a Mexican themed dinner. I served this with chicken enchiladas and spanish rice. It was a hit. Make sure to bake the corn bread until it is crispy, or it will get too mushy. For best results, add the corn bread just before serving.

Most Helpful Critical Review
Sep 23, 2009

Good and different. The onion was so overpowering, though, so I will do maybe 1/4 rather than 1/2 large red onion next time and I put 3 avocados in, but they were pretty small, and I still couldn't get enough of the taste. Next time I will put 4 or 5 avocados in, and make them bigger chunks.

Jul 14, 2008

This was excellent. I used a batch of cornbread off the corn meal box, 4 large vine-on tomatoes (can't wait for my garden tomatoes to ripen!!), doubled the cilantro, and only used one avocado. Also had no red wine vinegar so used cider vinegar instead. This is a great recipe to modify for what you have on hand; I can't wait to make it again.

Aug 12, 2010

I really liked this. I was making for only me for lunch so I scaled it was down and pretty much just eyeballed everything. I used some green onions that I have instead of the red onion and I left out the cilantro because I didn't have any. Really nice, summery, simple, and pretty healthy lunch :)

Oct 15, 2009

This is AMAZING!! It has such great flavor...I even burnt my cornbread and it was still sooo good. I didnt have red wine vinegar, so I used balsamic and it still turned out amazing! This is a great side dish, lunch or snack. Its my new favorite!!

Sep 24, 2009

This was delicious! The sweetness of the cornbread contrasts nicely with the other flavors. I used leftover cornbread I had made and frozen (recipe from this site). I also added some bell pepper (chopped really finely) and a dash of lime juice. It took me a long time to dry out the cornbread (about an hour and a half in the toaster oven) but it was worth it because it had a nice crunch. This recipe is going in my favorites!

Sep 11, 2009

This is fantastic as is! However if you want to make it incredible...add some crumbled bacon. I've also added a can of rinsed white beans to add some protein for a delicious one dish meal.

Aug 12, 2007

Fun way to use up left over cornbread. Amazing salad; just make sure to eat it right after you toss the cornbread with other ingredients, otherwise it will get soggy. Very creative and tasty recipe!


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  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 251 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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