Cornbread Panzanella Salad - cooking recipe

Ingredients

8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed Fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaf
1/3 cup extra virgin olive oil
1 lemon, juice and zest of
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Preparation

Combine all the ingredients in a large bowl.
Toss gently to combine.
Place in a serving bowl and serve.