Cornbread Panzanella and More Feel Good Food

After flipping through Southern Living's new cookbook Feel Good Food, I earmarked several recipes I want to try but decided this cornbread panzanella salad should be the first. It's packed with texture and color and bright flavors, a litte salty and a little sweet and so perfect for summertime. Feel Good Food is filled with great entertaining ideas and loads of recipes, classics and favorites reinvented, and thanks to Southern Living and my friends at The Southern C, you have a chance to win a copy!

Update: Wendy of Young Heart Old Soul is the winner!

Just leave a comment below before noon on Saturday, June 1st for a chance to win. For an additional entry, like The SoHo on Facebook or let me know if you already do. One winner will be chosen at random. Open to U.S. residents only. Good luck!

Panzanella Salad with Cornbread Croutons

Recipe 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.