Cornbread Panzanella with Burratta & Grilled nectarines

Here is your new favorite salad, I guarantee it. A riff on a traditional panzanella, this uses day-old cornbread rather than a crusty wheat bread. A super tangy, vibrant dressing balances out the sweetness from the nectarines and cornbread. You could skip the burratta and make this a dairy-free dish, but it really adds such a lovely creaminess.

This makes an excellent side dish for a summer cookout, or pair with any protein and make it a complete meal. Bon appetit!

Ingredients for the Salad:

• Approximately 4-5 cups of cornbread, cut into cubes

• 2 nectarines

• 1 pint cherry tomatoes, rinsed

• 1 English cucumber, sliced into half moons

• 1/4 cup red onion slices

• 8 ounces burratta cheese

• 1 bunch of basil

For the Dressing:

• 2 Lemons

• 1/2 cup olive oil

• 1 clove of garlic, finely minced

• 2 teaspoons honey

• Salt and pepper to taste

Directions:

1. Prepare the cornbread croutons - preheat oven to 375 degrees F. Put cubed cornbread onto a baking sheet and spray with olive oil spray. Toast in oven until golden brown and crusty on the outside, approximately 15 minutes. Alternatively, you could toast the cubes in a pan on the stove or toast in an Air Fryer.

2. Prepare the dressing - Add the zest of 1 lemon, the juice of 2 lemons, and the remaining ingredients into a jar. Shake until well mixed. Taste and adjust seasoning.

3. Cut nectarines into large wedges. Grill on an indoor grill pan until slightly caramelized.

4. On a platter or a large serving bowl, combine cornbread croutons, tomatoes, cucumbers, onions, and nectarines. Pour dressing over. Garnish with basil.

5. Tear burratta over the top, if using.

Recipe Notes:

• Soaking the red onions in cold water for about 30 minutes takes some of the intensity out. Pat slices dry before adding to the salad.

• If you plan to make this in advance, you can dress all of the ingredients except for the cornbread. This salad does well in advance, but the cornbread can get a bit mushy if it is in the dressing too long. I recommend adding the cornbread closer to service.

• Grilling the nectarines is entirely optional. If you do decide to grill them, this works best with firmer, slightly underripe fruit.