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.
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.
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!
Whisking is the name of today’s cooking game. Well, actually, there’s no cooking, is there? SUH-WEET.
Add it int he shallot and garlic and keeeep whisking…
Told you we added a lot of basil. A forest of it. Cuz, YUM.
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.
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.
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.