Corn Panzanella Salad
4
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
We gave this Italian salad added sweetness by using cornbread. Feel free to swap in another type of bread. You can also leave the bread out altogether, if you prefer.
Ingredients
Cornbread
3 oz, day-old
Olive oil
2 tsp
White wine vinegar
1 tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly grated
Scallions
1½ medium, or 1 large, trimmed and finely chopped
Plain fat free yogurt
¼ cup(s), Greek
Cherry tomatoes
12 oz, halved
Corn on the cob
2 ear(s), medium, kernels removed with a knife
Fresh basil
2 Tbsp, fresh, shredded
Table salt
¼ tsp
Black pepper
⅛ tsp
Instructions
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.
5
Yields about 1 cup per serving.
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