Monday, November 12, 2012

Cherry tomato salad

Tomato season is still going strong in this house. I know it is now Fall, but because of the late hot streak in Southern California, my tomatoes are still going strong. I am not complaining at all. Right now I have a bunch of Cherry Tomatoes and a bunch of Roma tomatoes. I just picked some cherry tomatoes and wanted to do something where they were the highlight of the dish. 

So I settled on a tomato salad with a creamy Buttermilk Basil Dressing. The fresh organic tomatoes made this dish wonderfully full of flavor. This is a great side dish. 

Cherry Tomato Salad With Buttermilk-Basil Dressing
adapted from Food Network
6 cups cherry tomatoes, cut in half
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
3 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.
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