Tomato-Cornbread Salad with Avocado and Cilantro

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 234 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• Salt, to taste
• ground black pepper, to taste
• 2 medium garlic cloves, minced
• 1 ½ pounds tomatoes, stemmed and cut into medium dice
• ½ large red onion, cut into small dice
• 5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix
• 2 ripe avocados cut into medium dice

Recipe Instructions

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.