Tomato-Cornbread Salad with Avocado and Cilantro

Name: Tomato-Cornbread Salad with Avocado and Cilantro
Cook time: 30 min
Yield: 10 servings
Cuisine: United Kingdom
Ingredients: 5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix; 1\u2009½ pounds tomatoes, stemmed and cut into medium dice; alt; to taste'; 2 medium garlic cloves, minced; ½ large red onion, cut into small dice; ¼ cup chopped fresh cilantro; 2 ripe avocados cut into medium dice; ¼ cup olive oil; 2 tablespoons red wine vinegar; Ground black pepper, to taste

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.

INGRIDIENT

5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix

1 ½ pounds tomatoes, stemmed and cut into medium dice

salt, to taste

2 medium garlic cloves, minced

½ large red onion, cut into small dice

¼ cup chopped fresh cilantro

2 ripe avocados cut into medium dice

¼ cup olive oil

2 tablespoons red wine vinegar

Ground black pepper, to taste

DIRECTION

Step: 1

Adjust oven rack to center position and heat oven to 250 degrees.

Step: 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.

Step: 3

Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.

Step: 4

Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.

NUTRITION FACT

Per Serving: 234 calories; protein 4.3g; carbohydrates 22.8g; fat 14.8g; cholesterol 15.1mg; sodium 250.9mg.

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