Reviewed: Aug. 15, 2011

I've never had cornbread salad but I know this one isn't true to form. I picked it for the lack of mayo and I'm glad I did. Hubby thought it needed something and added just a bit of Pace Picante sauce. He's a smart man. And please dry out your cornbread cubes before using and let them soak up the vinaigrette for about 10-15 mins. You want them to have a chewy texture, not mushy. :o)

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Reviewer:

cheepchick

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Fruitland Park, Florida, USA

Reviewed: Aug. 2, 2011

This was very good! I make Panzenella in the summer as one of several dishes that I make to use up those wonderful home grown tomatoes. I'm going to add this to my list! I used a bag of sweet butter cornbread crouton's that I found at the super market instead of making the cornbread from a mix. It saved time and best of all, I didn't have to heat up the oven! The croutons worked just fine I will defanitly make this again.

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Reviewer:

luna

Reviewed: Jul. 10, 2011

It makes a lot for our little family, but it's so good that we don't want to waste any, so we almost make ourselves sick trying to make sure that there aren't any left overs. This is a family favorite!

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Reviewer:

kenlea02

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Reviewed: Aug. 8, 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 :)

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Reviewer:

Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Reviewed: Jul. 6, 2010

Yum. This was so unique, delicious and healthy. It was a very exciting mix of flavors. Next time I will do one tiny thing different to make this even better for my tastes...add a pepper of some sort to spice things up. I love spicy. The cornbread would offset the spicy. Make sure you listen to the direction about mixing the cornbread in 10 minutes before you serve it...no more, no less.

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Reviewer:

Mmmorgan

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Roanoke, Texas, USA

Reviewed: May 9, 2010

Clever idea--using cornbread! The dressing can be kicked up a notch; I added mint, strawberries and more vinegar. My family enjoyed it.

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Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Dec. 5, 2009

Very good! I added some balsamic vinegar and I would say that this is a great side dish but not too versatile. Avoid the urge to add more to it and enjoy it for its simplicity. Cilantro does pull it all together, though!

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Reviewer:

xiaocupcake

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Reviewed: Oct. 14, 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!!

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Reviewer:

Liz

Cooking Level: Intermediate

Living In: Terrebonne, Oregon, USA

Reviewed: Sep. 22, 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.

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Reviewer:

Betty Bella

Reviewed: Sep. 20, 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!

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