Salads

Cherry Tomato Salad with Buttermilk Basil-Dressing

2 Comments 30 May 2012

Want in on the easiest Summer must-have recipe? Food Network brought it straight to the people once again. This salad is it. You can also say hello to a healthier side to go along with grilled mains or juicy hamburgers. Tomato fans rejoice, because there’s a whole lotta tomato love going on here today.

Tomato Salad with Buttermilk Basil Dressing 15

You can certainly make this even healthier by going for low-fat buttermilk and sour cream. After you cut up the tomatoes, it’s a snap to make the dressing and be well on your way to some tastiness.

Tomato Salad with Buttermilk Basil Dressing 14

Just put the knife to some basil, shallot and garlic and you’ve got your flavor-providers at the ready. We probably added more basil than the recipe called for, but who’s complaining. Not us!

Tomato Salad with Buttermilk Basil Dressing 13

Whisking is the name of today’s cooking game. Well, actually, there’s no cooking, is there? SUH-WEET.

Tomato Salad with Buttermilk Basil Dressing 11

Add it int he shallot and garlic and keeeep whisking…

Tomato Salad with Buttermilk Basil Dressing 10

Told you we added a lot of basil. A forest of it. Cuz, YUM.

Tomato Salad with Buttermilk Basil Dressing 8

Oops, looky thar, somebody went and made us a delicious salad. There was a time I didn’t know you could have a salad salad without lettuce. I mean, even chicken salad is usually served on a bed of it, right? Oh, Food Blog and Food Network, thank you for showing me the way.

Tomato Salad with Buttermilk Basil Dressing 4

Some days just call for the subtler tastes in life. The dressing, while packed with loads of lovely flavor, really allows the tomatoes to wow you. It’s a compliment to them and a fine one it is. It’s even good the next day as well if you have leftovers, but it’s probably prettiest the day you make it.

I love this one for a quick, light side to endless summer meal possibilities. Cheers! That’s a forked tomato, raised high, by the way.

Cherry Tomato Salad with Buttermilk Basil-Dressing

from The Neelys’ for Food Network Magazine, May 2012

Prep Time: 15 minutes    Cook time: none    Chill time:  none    Level: Easy    Serves: 4-6

  • 6 cups red and yellow cherry tomatoes, halved if large
  • Kosher salt and freshly ground pepper
  • 2/3 cup buttermilk
  • 1/4 cup sour cream
  • 3 tablespoons thinly sliced fresh basil leaves
  • 1 shallot, minced
  • 2 cloves garlic, minced

Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.

In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss.

Notes:

Obviously I wasn’t able to get us any yellow or even baby heirloom tomatoes – something that really irks me. I know in the larger picture of The World, I ought to just be happy with regular red cherry tomatoes, but we likes the others, too, precious! But yes, it still tastes great with just red tomatoes. The end.

Author

- who has written 334 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

Contact the author

Your Comments

2 Comments so far

  1. Penny says:

    Yum! Loving this one!


Share your view

Post a comment

Subscribe without commenting

Disclosure

Recipes used here do not belong to Full Fork Ahead. Please check each post for the source. We review recipes, photograph our efforts and comment on our experiences with the recipes only. Please contact us if you have any questions.

Photos on flickr

Enter an email address to subscribe to Full Fork Ahead & receive delicious news in your inbox.

Join 213 other subscribers

© 2014 Full Fork Ahead. Powered by WordPress.

Daily Edition Theme by WooThemes - Premium WordPress Themes

%d bloggers like this: