Summertime Panzanella Salad
- Total Time
This Italian salad typically includes day-old crusty bread. We used toasted WW bread instead for the same great taste but less calories and more fiber.
fresh tomato(es)1 medium, coarsely diced
multigrain bread1 slice(s)
fresh spinach1 cup(s), baby leaves, packed
frozen corn kernels¼ cup(s), thawed and drained
uncooked scallion(s)1 medium, finely chopped
basil1 Tbsp, fresh, coarsely chopped
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
olive oil1 ½ tsp, extra-virgin
vinegar1 tsp, any kind
- In a medium bowl, combine tomato, bread, spinach, corn, scallion and basil; mix well and season with salt and pepper.
- In a small bowl, whisk together oil and vinegar; pour over salad and toss to coat.* Yields about one 3 cup serving.