Summer Panzanella Salad

Total Time
10 min
10 min
0 min
It might sound odd, but this Italian salad typically includes day-old crusty bread, so don't let that stale bread go to waste! For this recipe, we opted for toasted WW bread for the same great taste but less calories and more fiber. It takes just ten minutes to make this salad for one, but be sure to dress the salad just before serving so that the toasted bread cubes do not get soggy. If you're looking for something a little more filling than this Vegetarian option, you can serve this salad with grilled shrimp kebabs (will affect SmartPoints value).


fresh tomato(es)

1 medium, coarsely diced

multigrain bread

1 slice(s)

fresh spinach

1 cup(s), baby leaves, packed

frozen corn kernels

¼ cup(s), thawed and drained

uncooked scallion(s)

1 medium, finely chopped


1 Tbsp, fresh, coarsely chopped

table salt

tsp, or to taste

black pepper

tsp, or to taste

olive oil

1½ tsp, extra-virgin


1 tsp, any kind


  1. In a medium bowl, combine tomato, bread, spinach, corn, scallion and basil; mix well and season with salt and pepper.
  2. In a small bowl, whisk together oil and vinegar; pour over salad and toss to coat.* Yields about one 3 cup serving.

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