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This is not the classic Italian Panzanella recipe, but hope you enjoy it because is very special one! Is a fresh recipe and ready for the summer.



  • For the salad:

  • 1 baguette
  • 2 tablespoons unsalted butter melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces bacon
  • 2-3 medium vine-ripened tomatoes
  • 1 heart of Romaine lettuce rinsed, dried, and chopped (about 3-4 cups)
  • 1/3 cup freshly grated Parmesan cheese optional
  • For the dressing:

  • 1 clove garlic finely grated or minced
  • 1/2 of lemon juice
  • 3 tablespoons low-fat Greek yogurt or mayonnaise
  • 3 tablespoons buttermilk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat the oven to 450˚F. Remove the crust from the baguette and cut into cubes, about 3/4- to 1-inches. Combine the cubed bread in a bowl with the melted butter and toss to coat evenly. Spread in an even layer on a rimmed baking sheet and season with salt and pepper to taste.
  • Bake about 6 minutes, tossing once or twice during baking, until the bread cubes are golden brown and somewhat crisp. Set aside to cool. Meanwhile, heat a large skillet to medium-high and cook the bacon until crisp but not burned. Transfer the bacon to a paper towel-lined plate and let cool.
  • In a large salad bowl, combine the toasted bread cubes, tomatoes, lettuce, and Parmesan. Crumble the cooked bacon over the top. Toss gently to combine. In a jar or small lidded container, combine the garlic, lemon juice, Greek yogurt and buttermilk. Season with salt and pepper to taste.
  • Portion the salad into serving bowls and drizzle each serving very lightly with the dressing.



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