Creamy cucumber & tomato salad
4
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Panzanella is an Italian salad starts with day old bread and lots of juicy tomatoes to moisten the bread, then adds more vegetables and herbs. This Southern twist on the salad starts with the usual bread and tomatoes, but adds crispy bacon and onion, then mixes it all together in a light, creamy buttermilk dressing for an irresistible summer salad you will be sure to take advantage of all summer long. Feel free to use any type of tomato - just be sure they are ripe and juicy.
Ingredients
Whole wheat bread
3½ oz, torn into 1-inch pieces, crusty bread (about 1 heaping cup)
Uncooked bacon
2 oz
Uncooked onion
½ small, white, thinly sliced
Plain fat free Greek yogurt
¼ cup(s)
1% low fat buttermilk
¼ cup(s)
Fresh lemon juice
1 Tbsp
Fresh parsley
1 Tbsp, chopped
Dried chives
1 Tbsp, or 2 tbsp chopped fresh chives
Garlic powder
1 tsp
Crushed red pepper flakes
¼ tsp
Kosher salt
¼ tsp, or more to taste
Black pepper
¼ tsp, coarsely ground, or more to taste
Tomato
8 oz, ripe tomatoes, cut into 1-inch chunks
English cucumber
1 medium, cut into 1-inch-thick pieces
Instructions
1
Preheat oven to 450°F. Spread bread out on small baking sheet. Bake until bread is deep golden brown, 5 to 7 minutes. Let cool.
2
In small skillet, cook bacon over medium-low heat, stirring occasionally, until almost crispy, 10 to 15 minutes. Add onion and cook, stirring often, just until softened, 2 to 3 minutes. Remove pan from heat and let cool.
3
In large bowl, whisk yogurt, buttermilk, lemon juice, parsley, chives, garlic powder, crushed red pepper, 1⁄4 tsp salt, and 1⁄4 tsp black pepper. Mix in bacon and onion. Add tomatoes, cucumber, and toasted bread and toss until coated. Season salad to taste with salt and black pepper.
4
Serving size: about 1 cup
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