Cornbread Panzanella

By Giada De Laurentiis - Fabulous Food Show 2007

Introduction:

Ingredients:

1 pound cornbread, cut into 2 ¾-inch cubes (about 4 cups)

1 cup halved cherry tomatoes

1 cup cubed fontina cheese (about ½-inch cubes)

1/2 hothouse cucumber, quartered and sliced

½ cup chopped fresh basil

Dressing:

2/3 cup extra-virgin olive oil

Zest of 1 lemon

Juice of 2 lemons

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Instructions:

Combine the cornbread, tomatoes, cheese, cucumber, and basil in a large bowl.

In a small bowl, combine the olive oil, lemon zest and juice, salt, and pepper. Stir together and pour over the salad. Toss very gently to combine. Serve immediately.