Corn Panzanella Salad

Donna - dsw

Well-Known Member
Corn Panzanella Salad

Course: side dishes
POINTS® Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 6 min
Level of Difficulty: Easy

We gave this Italian salad added sweetness by using cornbread. You can also leave the bread out altogether.*


3 oz cornbread, day-old

Dressing 2 tsp olive oil 1 tsp white wine vinegar 1/4 tsp table salt 1/4 tsp black pepper, freshly grated 1 1/2 medium scallion(s), or 1 large, trimmed and finely chopped 1/4 cup(s) plain fat-free yogurt, Greek-style

Salad 12 oz cherry tomato(es), halved 2 medium corn on the cob, cooked, kernels removed 2 Tbsp basil, fresh, shredded 1/4 tsp table salt 1/8 tsp black pepper Instructions

  • Preheat oven or toaster oven to 400ºF.
  • 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.
  • To make dressing, in a small bowl, combine oil, vinegar, salt and pepper; stir well. Add scallion and yogurt and stir again; set aside.
  • 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. Yields about 1 cup per serving.

  • Omitting the cornbread changes the recipe to a POINTS value of 2.