Creamy cucumber & tomato salad

Creamy cucumber & tomato salad

Total Time
45 min
25 min
20 min
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.


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


8 oz, ripe tomatoes, cut into 1-inch chunks

English cucumber

1 medium, cut into 1-inch-thick pieces


  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