Print

Blueberry Cornbread Panzanella: A Sweet-Savory Summer Delight

Blueberry Cornbread Panzanella
Print Recipe

This dish takes me straight back to summer potlucks—where Grandma’s cornbread met fresh berries and magic happened. This Blueberry Cornbread Panzanella is sweet, savory, and utterly refreshing. Imagine buttery cornbread cubes soaked with berry juices, a kiss of herbs, and a bright vinaigrette. It’s not just a salad—it’s a conversation starter!

Ingredients

  • 2 cups day-old cornbread, cubed

  • 1 cup fresh blueberries

  • 1/2 cup cherry tomatoes, halved

  • 1/4 red onion, thinly sliced

  • 1/4 cup fresh basil or mint, chopped

  • Olive oil (for toasting cornbread)

For the Honey-Lemon Dressing:

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tsp honey

  • Salt & pepper to taste

Instructions

  • Toast the Cornbread: Heat a little olive oil in a pan and toast cornbread cubes until golden and crisp on the edges (about 5 minutes). Let cool.

  • In a large bowl, combine blueberries, cherry tomatoes, red onion, and herbs.

  • In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper.

  • Add the toasted cornbread to the bowl and drizzle with dressing.

  • Toss gently and let sit for 10 minutes to absorb flavors before serving.

Notes

  • Best made with slightly stale cornbread for better texture.

  • Add feta or goat cheese for a creamy contrast.

  • Perfect for brunch, picnics, or as a BBQ side.

Nutrition

Find it online: http://recipes.swedishinarabic.net/blueberry-cornbread-panzanella-a-sweet-savory-summer-delight/