Cornbread Panzanella

• 1 pound cornbread, cut into 2 3/4-inch cubes (about 4 cups)
• 1 cup halved cherry tomatoes
• 1 cup cubed fontina cheese (about 1/2-inch cubes)
• 1/2 hothouse cucumber, quartered and sliced
• 1/2 cup chopped fresh basil
• 2/3 cup extra-virgin olive oil
• Zest of 1 lemon
• Juice of 2 lemons
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

1. Combine the cornbread, tomatoes, cheese, cucumber, and basil in a large bowl.
2. In a small bowl, combine the olive oil, lemon zest and juice, salt, and pepper.
3. Stir together and pour over the salad.
4. Toss very gently to combine.
5. Serve immediately.

cornbread, tomatoes, fontina cheese, hothouse cucumber, fresh basil, extravirgin olive oil, lemon, lemons, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/cornbread-panzanella-394208 (may not work)