Printed July 29, 2026
Cornbread Panzanella with Sumac
Stale cornbread meets peak summer tomatoes, cucumbers, and sumac in a Southern salad that drinks up vinaigrette like it was born for this moment. Turkey's favorite tart spice gives corn its most sophisticated outfit yet.
Ingredients
- 4 cups cubed stale cornbread
- 3 large heirloom tomatoes, cut into chunks
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons sumac
- 1 cup crumbled feta cheese
- 1 cup fresh basil leaves
- 1/2 cup toasted pecans
- Salt and pepper to taste
Preparation
Italian panzanella uses day-old bread to soak up tomato juices, but cornbread? Cornbread takes it personal. It drinks up that tangy vinaigrette and softens just enough while keeping some edges crispy. The sumac adds a lemony brightness that cornbread's been waiting its whole life for.
Preparation
- If your cornbread isn't stale enough, cube it and toast in a 350°F oven for 10 minutes until dried out but not hard.
- In a large bowl, combine tomatoes, cucumber, and red onion. Let sit for 10 minutes to release juices.
- Whisk together olive oil, apple cider vinegar, sumac, salt, and pepper.
- Add the cornbread cubes to the vegetables.
- Pour the dressing over everything and toss gently—you want the cornbread to absorb liquid but not disintegrate.
- Let sit for 15-20 minutes, tossing occasionally.
- Just before serving, fold in feta, basil, and pecans.
- Taste and adjust seasoning—it should be bright, tangy, and balanced between soft and crispy textures.
The waiting game: This salad gets better as it sits, up to about 30 minutes. After that, the cornbread loses its textural contrast. Serve it in that sweet spot where some cubes are soft and vinaigrette-soaked while others maintain their crispy edges. The sumac's tartness against the cornbread's sweetness is what makes this work.
