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Panzanella Salad with Cornbread CroutonsRecipe courtesy of Southern Living's Feel Good Food
Skillet cornbread, cooled
1 yellow bell pepper, diced
1 small red onion, diced
1/2 cup olive oil, divided
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon honey
Salt and freshly ground pepper to taste
1 pint grape tomatoes, halved
1/2 English cucumber, quartered and sliced
1/2 cup pitted kalamata olives, halved
1/2 cup torn fresh basil leaves
Preheat oven to 400°. Cut cornbread into 1-inch cubes. Bake in a single layer on a lightly greased jelly-roll pan 15 minutes or until edges are golden, stirring halfway through. Meanwhile, sauté bell pepper and onion in 1 tablespoon hot olive oil in a small skillet over medium-high heat 5 minutes or until crisp-tender. Whisk together lemon zest, lemon juice, honey, remaining 7 tablespoons olive oil, and salt and pepper to taste in a large bowl; stir in onion mixture, tomatoes, and next 3 ingredients. Add toasted cornbread cubes, and toss to coat. Serve immediately.