Heirloom Tomato Salad with Buttermilk Dressing
September 6, 2011 11:34AM
Sometimes, perfect heirloom tomatoes need a little something, like creamy buttermilk dressing. (Courtesy Heather Wetzel)
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Updated: November 5, 2011 12:59PM
MAKES 4 SERVINGS
DRESSING
1/2 cup mayonnaise
1/3 cup buttermilk
2 tablespoons finely chopped Italian parsley
11/2 tablespoons lemon juice
11/2 tablespoons minced shallot
1 small garlic clove, minced
Kosher salt and pepper
SALAD
3 slices white bread, cut into 1-inch cubes (optional)
11/2 pounds heirloom tomatoes (various shapes and colors), cored and cut into 3/4 -inch- thick wedges
1/2 cup thinly sliced shallots
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 cup crumbled blue cheese (optional)
2 scallions, thinly sliced on diagonal
2 tablespoons Italian parsley leaves
Preheat oven to 350. Whisk mayonnaise through garlic in small bowl. Season dressing with coarse salt and freshly ground pepper.
Toss bread cubes, if using, onto baking sheet and bake for about 10 minutes. Remove and let cool.
Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 4 plates. Drizzle with dressing. Sprinkle with blue cheese, if using, as well as scallions and parsley. If you want crunch to your salad, divide croutons among 4 plates (for leftovers, keep croutons separate from salad until eating).
Adapted from Bon Appetit
Nutrition facts per serving: 375 calories, 30 g fat, 5 g saturated fat, 12 mg cholesterol, 23 g carbohydrates, 8 g sugars, 5 g protein, 431 mg sodium, 3 g fiber
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