Creamy cucumber & tomato salad
Whole wheat bread
3½ oz, torn into 1-inch pieces, crusty bread (about 1 heaping cup)
½ small, white, thinly sliced
Plain fat free Greek yogurt
1% low-fat buttermilk
Fresh lemon juice
1 Tbsp, chopped
1 Tbsp, or 2 tbsp chopped fresh chives
Crushed red pepper flakes
¼ tsp, or more to taste
¼ tsp, coarsely ground, or more to taste
8 oz, ripe tomatoes, cut into 1-inch chunks
1 medium, cut into 1-inch-thick pieces
- 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.
- 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.
- 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.
- Serving size: about 1 cup