This is a nice version of a more traditional panzanella salad. Using cornbread for the bread cubes gives it an unexpected flavor that works just perfectly in this dish. You can easily add in any other vegetables or herbs you like here, or even some crumbled goat cheese right over the top.
1 cup day-old cornbread, cut into cubes
2 tablespoons extra virgin olive oil
2 teaspoons sherry vinegar
Salt, to taste
Freshly ground black pepper
1 cup baby arugula
1-2 scallions, white and light green parts, thinly sliced
1-2 tablespoons flat-leaf parsley, hand torn
1. Preheat oven to 400°F. Place bread cubes on a baking sheet and bake for 5-10 minutes, turning occasionally, until golden brown on all sides. Set aside.
2. In a medium bowl, combine oil and vinegar and season with salt and pepper. Add arugula, scallions and parsley and toss to combine. Add bread cubes and gently toss to combine, taking care not to break up bread (toasted cubes may still be soft). Transfer to a serving plate and serve immediately.