Photo of Farmer`s market salad by WW

Farmer`s market salad

Total Time
22 min
20 min
2 min
Summer's leading vegetables team up in this lighter version of a warm weather Italian favorite, panzanella, or bread salad. In this recipe, toasted pita triangles get topped with lemony, raw zucchini ribbons and al dente kernels of fresh corn cut right off the cobb. The addition of chopped tomato and red onion completes the summer market bounty. For a heartier version of this high-fiber salad, crumble two tablespoons of reduced-fat feta cheese on top. Adding fresh herbs such as leaves of basil or finely diced scallion or chives will dress up the fresh flavors even more.


Uncooked zucchini

1 medium

Fresh lemon juice

1 tsp

Table salt


Fresh yellow corn

1 piece(s), shucked

Fresh tomato(es)

1 medium, coarsely chopped

Uncooked red onion(s)

1 Tbsp, chopped, coarsely chopped

Low-fat vinaigrette salad dressing

3 Tbsp

Whole wheat pita(s)

1 small, pocketless


  1. Trim ends of zucchini. Using a cheese planer, thinly slice zucchini horizontally into long ribbons. With a knife, cut ribbons in half lengthwise to make long strips. Toss zucchini with lemon juice and salt; set aside on paper towels.
  2. Cut kernels from corn and place in microwave-safe bowl. Microwave corn kernels on high for 1 minute just to remove 'rawness' (corn should still be crisp). Gently combine corn, tomato, onion and half of vinaigrette.
  3. Toast pita bread and cut into bite-size triangles. To serve, mound zucchini and pita triangles on each serving plate; top with corn mixture. Drizzle remaining vinaigrette over salad and serve.