Pigeon Forge, TENN. — Summer Panzanella Salad
Serves 4 to 6
This is a perfect light summer side dish, or paired with grilled protein for a heartier entrée.
3 tablespoons extra-virgin olive oil
1 tablespoon Farmhouse Kitchen Honey Balsamic Vinegar
1 & 1/2 teaspoon Farmhouse Kitchen Bourbon Maple Syrup
1 & 1/2 teaspoons adobo sauce from canned chipotle peppers (for extra spice, add a little of the chipotle pepper, minced)
Salt to taste
4 cups cubed day-old cornbread (Prepared from Old Mill Self-Rising Yellow Cornmeal)
1/4 cup (1/2 stick) salted butter
1 tablespoon extra-virgin olive oil
1 red onion, sliced
1 1/2 cups fresh corn kernels (sliced from 2-3 ears)
1/2 teaspoon ground cumin
1/2 teaspoon Farmhouse Kitchen Bourbon Smoked Paprika
1/2 teaspoon salt
1 pint cherry tomatoes, sliced
1 medium avocado, pitted and sliced
2 cups arugula
Fresh basil leaves, chopped
1/2 cup crumbled feta cheese
Make the dressing: Combine all ingredients in a mason jar or lid with a container. Shake until emulsified. Set aside. (May be made several days ahead of time and refrigerated.)
Make the salad: Preheat oven to 350 degrees.
Place cornbread cubes on a baking sheet and drizzle with melted butter to coat. Toast in oven until golden brown and crispy 16 to 18 minutes, gently stirring pan halfway through (be careful not to toss the cornbread or it will crumble). Remove from oven and set aside.
Set olive oil over medium heat in a large sauté pan. When hot, add the onion and cook 2 minutes until it starts to soften. Add corn kernels, cumin, paprika and salt. Cook about 5 minutes until tender and fragrant. Set aside to cool slightly.
In a large mixing bowl, toss together cooled corn mixture, sliced tomatoes, avocado, arugula, and cornbread croutons. Pour dressing over to coat and toss gently. Garnish with fresh basil and feta cheese. Serve immediately.
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