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Caesar salad with pancetta

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  • Soy free
  • No added sugar

Whip up this easy caesar salad in no time. It’s packed with crisp pancetta and drizzled with a creamy yoghurt dressing.

  • Serves8
  • Cook time10 minutes
  • Prep time10 minutes, + Cooling time
Caesar salad with pancetta, tomatoes and lemon zest


  • 1/2 Coles Bakery Stone Baked by Laurent Sourdough Baguette, cut into 5mm-thick slices
  • 2 tbs finely grated parmesan
  • 8 slices pancetta
  • 1 tsp ground cumin
  • 1/2 cup (140g) Greek-style yoghurt
  • 1/4 cup (75g) mayonnaise
  • 2 tbs tahini
  • 1 lemon, zested, juiced
  • 4 baby cos lettuce, cut into wedges
  • 300g mixed medley tomatoes, halved
  • 1/2 cup (40g) shaved parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line a baking tray with baking paper. Heat a barbecue grill or chargrill on medium. Spray baguette slices with olive oil spray. Cook for 1-2 mins each side or until toasted. Transfer to the lined tray and sprinkle with grated parmesan. Set aside to cool slightly.
  2. Step 2

    Cook pancetta on grill for 1-2 mins each side or until just crisp. Cool.
  3. Step 3

    Place the cumin in a small frying pan over high heat. Cook, tossing, for 30 secs or until aromatic. Transfer to a bowl. Add the yoghurt, mayonnaise, tahini and lemon juice and whisk to combine. Season.
  4. Step 4

    Arrange cos lettuce, baguette slices, pancetta, tomato and shaved parmesan on a serving platter. Drizzle with yoghurt mixture. Sprinkle with lemon zest.

    Serve withlemon wedges.

Nutrition Information


Energy: 1069kJ/256 Cals (12%)

Protein: 13g (26%)

Fat: 17g (24%)

Sat fat: 4g (17%)

Carb: 12g (4%)

Sugar: 5g (6%)

Fibre: 3g (10%)

Sodium: 652mg (%)