This delicious summer salad is quick, fresh, and full of texture. It’s the perfect mix of crispy cornbread croutons, sweet blueberries, juicy tomatoes, and creamy goat cheese. You can use store-bought or leftover cornbread, and the homemade blueberry vinaigrette adds a bright, tangy twist.
Recipe Ingredients:
Cornbread Croutons:
- 1 stick (1/2 cup) unsalted butter, melted
- 3 cups cornbread cubes (1-inch cubes), store-bought or homemade, recipe follows
- Kosher salt and freshly ground black pepper
Vinaigrette:
- 1 cup fresh blueberries
- 1/2 cup champagne vinegar
- 2 tablespoons honey
- Zest of 1 lemon plus juice of 1/2 lemon
- 1 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Salad:
- 6 ounces arugula
- 1 cup mixed cherry tomatoes, halved
- 1/4 cup fresh blueberries
- 2 ounces goat cheese, crumbled
- 1/2 cup fresh basil leaves, torn
Skillet Cornbread:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 whole egg
- 1/2 teaspoon baking soda
- 1/4 cup plus 2 tablespoons shortening
How To Make Blueberry Cornbread Panzanella
- Make the skillet cornbread: Preheat the oven to 230°C / 450°F. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Mix the wet ingredients: In a measuring jug, stir together the buttermilk, milk, and egg. Add in the bicarbonate of soda and mix until just combined.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir with a fork until combined.
- Add melted shortening: Melt ¼ cup (about 60g) of the shortening in the microwave, then stir it into the batter.
- Preheat the skillet: In a cast-iron skillet, melt the remaining 2 tablespoons (30g) shortening over medium heat. Pour in the batter—it should sizzle—and smooth out the surface.
- Bake until golden: Transfer the skillet to the oven and bake for 20–25 minutes, until golden and crispy at the edges. Cool before cutting into cubes.
- Make the croutons: Preheat the oven to 160°C / 325°F. Grease a baking tray with 2 tablespoons of the melted butter.
- Arrange the cubes: Gently place the cubed cornbread on the tray. Drizzle with remaining butter and season with salt and pepper—don’t toss or it will crumble.
- Bake until golden: Toast in the oven, gently turning halfway through, for 16–18 minutes. Let cool for 5–7 minutes before handling.
- Make the blueberry vinaigrette: In a small saucepan, combine the blueberries, champagne vinegar, honey, lemon zest and juice. Simmer over medium heat for about 5 minutes, until slightly thickened. Allow to cool slightly.
- Blend and emulsify: Transfer the mixture to a blender and purée on low speed. Slowly drizzle in the olive oil while blending on medium speed until emulsified. Season with salt and pepper. (Can be made 2 days ahead and stored in the fridge—shake before using.)
- Assemble the salad: On a large platter or in a wide bowl, layer half of the arugula (rocket), croutons, and cherry tomatoes.
- Finish layering: Repeat with the remaining arugula, croutons, and tomatoes. Scatter the blueberries and goat cheese over the top.
- Dress and garnish: Drizzle with the blueberry vinaigrette and finish with torn fresh basil leaves. Serve immediately.
Recipe Tips
- Use day-old cornbread : It holds its shape better and crisps up nicely without falling apart.
- Don’t toss the cubes : When seasoning croutons, gently drizzle butter instead of stirring to avoid crumbling.
- Blend vinaigrette slowly : Pour the oil in slowly while blending to help it thicken and emulsify.
- Let croutons cool before adding : Hot croutons can wilt the greens too quickly and make the salad soggy.
- Layer the salad : Build in layers so every bite has a good mix of greens, tomatoes, croutons, and toppings.
How To Store Leftovers?
First, let the leftover Blueberry Cornbread Panzanella cool until it reaches room temperature. Then, place it in an airtight container and refrigerate for up to 2 days.
Nutrition Facts
- Calories:135
- Total Fat:7 g
- Saturated Fat:3 g
- Carbohydrates:18 g
- Dietary Fiber:1 g
- Sugar:9 g
- Protein:2 g
- Cholesterol:18 mg
- Sodium:106 mg
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Blueberry Cornbread Panzanella
Description
This delicious summer salad is quick, fresh, and full of texture. It’s the perfect mix of crispy cornbread croutons, sweet blueberries, juicy tomatoes, and creamy goat cheese. You can use store-bought or leftover cornbread, and the homemade blueberry vinaigrette adds a bright, tangy twist.
Ingredients
Cornbread Croutons:
Vinaigrette:
Salad:
Skillet Cornbread:
Instructions
- Make the skillet cornbread: Preheat the oven to 230°C / 450°F. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Mix the wet ingredients: In a measuring jug, stir together the buttermilk, milk, and egg. Add in the bicarbonate of soda and mix until just combined.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir with a fork until combined.
- Add melted shortening: Melt ¼ cup (about 60g) of the shortening in the microwave, then stir it into the batter.
- Preheat the skillet: In a cast-iron skillet, melt the remaining 2 tablespoons (30g) shortening over medium heat. Pour in the batter—it should sizzle—and smooth out the surface.
- Bake until golden: Transfer the skillet to the oven and bake for 20–25 minutes, until golden and crispy at the edges. Cool before cutting into cubes.
- Make the croutons: Preheat the oven to 160°C / 325°F. Grease a baking tray with 2 tablespoons of the melted butter.
- Arrange the cubes: Gently place the cubed cornbread on the tray. Drizzle with remaining butter and season with salt and pepper—don’t toss or it will crumble.
- Bake until golden: Toast in the oven, gently turning halfway through, for 16–18 minutes. Let cool for 5–7 minutes before handling.
- Make the blueberry vinaigrette: In a small saucepan, combine the blueberries, champagne vinegar, honey, lemon zest and juice. Simmer over medium heat for about 5 minutes, until slightly thickened. Allow to cool slightly.
- Blend and emulsify: Transfer the mixture to a blender and purée on low speed. Slowly drizzle in the olive oil while blending on medium speed until emulsified. Season with salt and pepper. (Can be made 2 days ahead and stored in the fridge—shake before using.)
- Assemble the salad: On a large platter or in a wide bowl, layer half of the arugula (rocket), croutons, and cherry tomatoes.
- Finish layering: Repeat with the remaining arugula, croutons, and tomatoes. Scatter the blueberries and goat cheese over the top.
- Dress and garnish: Drizzle with the blueberry vinaigrette and finish with torn fresh basil leaves. Serve immediately.
Notes
- Use day-old cornbread : It holds its shape better and crisps up nicely without falling apart.
- Don’t toss the cubes : When seasoning croutons, gently drizzle butter instead of stirring to avoid crumbling.
- Blend vinaigrette slowly : Pour the oil in slowly while blending to help it thicken and emulsify.
- Let croutons cool before adding : Hot croutons can wilt the greens too quickly and make the salad soggy.
- Layer the salad : Build in layers so every bite has a good mix of greens, tomatoes, croutons, and toppings.
Blueberry Cornbread Panzanella