Cornbread Tomato Panzanella Salad

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

Rustic cornbread croutons, delicate, crispy lettuce, fresh tomatoes that taste like summer sun, and fresh mozzarella, all soaking up a tangy buttermilk-herb dressing. Is your mouth watering yet?

Prep: 10 min
Total Time: 40 min
Yield: 4 servings


  • 1 recipe Crispy Hodgson Mill Cornbread Croutons, (below)
  • 2 cups tomatoes, cut in 1/2 inch pieces
  • 4 cups lettuce, such as Bibb, butter or boston, torn
  • 2 cups arugula, or spinach, torn
  • 1 cup mozzarella balls, chopped
  • 1 cup artichoke hearts, chopped
  • 1 cup cucumber, cut in 1/2 inch cubes
  • 1/4 - 1/2 cup green onion, finely sliced
  • 1 recipe Buttermilk-Herb Dressing, (below)
  • salt and pepper, to taste


       Cornbread Tomato Panzanella Salad

       Adapted from Smitten Kitchen’s Corn Bread Salad

  • Toss together vegetables, crispy Hodgson Mill cornbread croutons, and mozzarella. When ready to serve, drizzle with Buttermilk Herb Dressing, and toss gently until coated. Season with salt and pepper to taste, and serve within 30 minutes of mixing.

       Buttermilk-Herb Dressing

  • ¾ cups whole or low-fat buttermilk
  • 2 Tbsp olive oil
  • 4 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • ¼ cup finely minced fresh basil
  • ¼ cup finely minced fresh flat-leaf parsley
  • ¼ cup finely minced green onions
  • ½ tsp salt, plus more to taste
  • Black pepper to taste

    Whisk together in a small bowl until combined. Can be made ahead, covered tightly and stored in the fridge for up to two days.

       Crispy Hodgson Mill Cornbread Croutons

  • 1 box Hodgson Mill Cornbread & Muffin Mix
  • 1 Tbsp vegetable oil or butter
  • ¾ cup milk
  • 1 egg, lightly beaten

    Preheat oven to 400° F. Oil a 9”x 9” square pan and set aside. Place contents of package in a mixing bowl, and cut in oil. Add milk and egg. Mix until just blended. Pour batter into prepared pan. Bake 17-19 minutes. (Cornbread is done when toothpick inserted into center comes out clean, and top is springy and firm. Edges will be slightly browned. ) Let cool completely (at least 1 hour.)

    When cooled, preheat oven to 250° F. Cut cooled cornbread into 1” cubes and arrange on a baking sheet (line with parchment paper for easy cleanup). Bake 7-9 minutes, turning halfway through so cubes are crispy, dry, and toasted on all sides. Let cool slightly.

    Notes: Makes about 3-4 cups of cornbread croutons. For gluten-free option, use Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix (prepare according to directions on box, but use a 9”x9” pan).
  • Feel free to substitute or add any firm, ripe produce, chopped small (suggestions: zucchini, yellow squash, celery, red onion, or carrots).
  • If using Gluten-Free Sweet Yellow Cornbread Mix, you may need to adjust the sweetness of dressing by decreasing amount of honey and/or adjusting spice to taste.
  • Grilled chicken slices or pan-fried tofu could be added to make this a heartier meal.