Photo of Corn Panzanella Salad by WW

Corn Panzanella Salad

3 - 4
PersonalPoints™ per serving
Total Time
21 min
15 min
6 min
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.


Cornbread prepared with fat free milk

3 oz, day-oldDressing

Olive oil

2 tsp

White wine vinegar

1 tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly grated

Uncooked scallion(s)

1½ medium, or 1 large, trimmed and finely chopped

Plain fat free yogurt

¼ cup(s), Greek-styleSalad

Fresh cherry tomato(es)

12 oz, halved


2 medium, cooked, kernels removed


2 Tbsp, fresh, shredded

Table salt

¼ tsp

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.
  5. Yields about 1 cup per serving.