Photo of Corn panzanella salad by WW

Corn panzanella salad

Points® value
Total Time
21 min
15 min
6 min
We gave this Italian salad added sweetness by using cornbread. You can also leave the bread out altogether.*


Cornbread (prepared with fat free milk)

3 oz, day-oldDressing

Olive oil

2 tsp(s)

White wine vinegar

1 tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es), freshly grated

Uncooked scallions

1½ medium, or 1 large, trimmed and finely chopped

Plain fat free yogurt

¼ cup(s), Greek-styleSalad

Cherry tomatoes

12 oz, halved

Cooked corn

2 ear(s), medium, cooked, kernels removed

Fresh basil

2 tbsp(s), fresh, shredded

Table salt

¼ tsp(s)

Black pepper



  1. Preheat oven or toaster oven to 400ºF.
  2. Slice cornbread into 1/4- to 1/3-inch-thick strips; place on a baking sheet. Toast until lightly browned and firm, about 3 minutes per side; remove from heat (corn strips will become crisp as they cool). Break into bite-size pieces and set aside.
  3. To make dressing, in a small bowl, combine oil, vinegar, salt and pepper; stir well. Add scallion and yogurt and stir again; set aside.
  4. In a large bowl, combine tomatoes, corn and basil; season with salt and pepper. Add dressing; mix gently but well. Scatter corn bread pieces over salad and serve. Yields about 1 cup per serving.


Omitting the cornbread could result in a change to Points values.