Southern Buttermilk Cornbread Panzanella with Pickled Okra Vinaigrette
A Southern riff on panzanella using toasted cornbread cubes instead of crusty bread. Pickled okra brine turns into a zippy vinaigrette that wakes up tomatoes and cucumbers.
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Instructions
Wake up your oven and crank it to 400°F — it is about to do some magic! Toss the cornbread cubes in 2 tbsp olive oil and toast them in a skillet or oven until crisp, about 8–10 minutes. Let them cool slightly, because crispy is the way to be!
Get your dressing ready! Whisk together the okra brine, vinegar, Dijon mustard, honey, and 5 tbsp olive oil. Season with salt and black pepper, then give it a good swoosh—your flavor potion is brewing!
In a big ol' bowl, combine the chopped tomatoes, cucumber, red onion, pickled okra slices, and fresh herbs. Mix them up like a veggie carnival!
Add the toasted cornbread cubes to the veggie bowl. Pour that glorious vinaigrette over everything and toss gently. Sit back and let it rest for 10 minutes — this gives the cornbread a chance to soak up all that flavor while staying happily textured!
Sprinkle crumbled feta on top if you love a salty, creamy punch. Serve and enjoy this zesty, crunchy, flavor-packed feast!
Nutrition Facts
Per serving
Recipe Notes & Tips
- Use day-old cornbread so it absorbs dressing without turning to mush.
- If your tomatoes aren’t peak, add a pinch of sugar to the vinaigrette to round it out.
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