Creamy cucumber & tomato salad

Name: Creamy cucumber & tomato salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Black American
Ingredients: 3.5 oz Whole wheat bread torn into 1-inch pieces, crusty bread (about 1 heaping cup); 2 oz Uncooked bacon; 0.5 small Uncooked onion white, thinly sliced; 0.25 cup(s) Plain fat free Greek yogurt; 0.25 cup(s) 1% low fat buttermilk; 1 Tbsp Fresh lemon juice; 1 Tbsp Fresh parsley chopped; 1 Tbsp Dried chives or 2 tbsp chopped fresh chives; 1 tsp Garlic powder; 0.25 tsp Crushed red pepper flakes; 0.25 tsp Kosher salt or more to taste; 0.25 tsp Black pepper coarsely ground, or more to taste; 8 oz Tomato ripe tomatoes, cut into 1-inch chunks; 1 medium English cucumber cut into 1-inch-thick pieces

Points®

Total Time

45 min

Prep

25 min

Cook

20 min

Serves

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

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

Creamy cucumber & tomato salad

Ingredients

Instructions

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