Cornbread Panzanella

Cornbread Panzanella
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Ingredients:

• 1/4 cup balsamic vinegar
• 1 pint mixed cherry tomatoes, halved
• 3 cups leftover cornbread, cubed
• 1 cucumber, peeled, deseeded and diced
• 1/2 tablespoon dijon mustard
• 10-15 fresh basil leaves, sliced
• Kosher salt
• Zest of 1 lemon
• 1 tablespoon maple syrup
• 1/3 cup olive oil
• 1 medium red onion, diced
• 1 tablespoon unsalted butter

Course: side dish

Cuisine: Mediterranean,Italian,European
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