By Josh Buckwald

November 2020

4 Servings


  • For the Panzanella

  • 8 oz cornbread, torn or cut into ¼” chunks

  • 5 oz arugula

  • 1 head of seasonal leaf lettuce, torn

  • ½ lb pecorino romano, shaved thinly

  • 1lb radishes, sliced

  • 1 bunch mint, roughly chopped

  • 1 bunch basil, roughly chopped

  • For the Vinaigrette

  • ½ cup extra virgin olive oil

  • 3 Tbs lemon juice

  • 1 Tbs white wine vinegar

  • 1 tsp dijon mustard

  • 1 Tbs of the best blackberry jam you can find

  • Kosher Salt and Fresh Black Pepper to taste


  • Preheat your oven to 325F.

  • In a large mixing bowl, toss the cornbread chunks with a large pinch of salt and coat gently in olive oil. Spread in a single layer on a baking sheet and bake until dry and slightly caramelized for about 20 minutes.

  • When they’re done they should be reminiscent of croutons, with slightly more chew. Once done, set aside and let them cool to room temperature.

  • In a separate mixing bowl, add the lemon juice, vinegar, mustard, and jam - whisking everything together to incorporate. While whisking, slowly drizzle in the olive oil to make a loose cohesive vinaigrette.

  • Season with salt and pepper until it tastes good to you, adding a little more vinegar or lemon juice if desired.

  • Toss all ingredients together in a large salad bowl and coat with the dressing. Enjoy!