Heirloom Tomato Salad with Buttermilk Ranch

Name: Heirloom Tomato Salad with Buttermilk Ranch
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 to 4 people
Ingredients: 1 cup plain Greek yogurt or sour cream; ½ cup mayonnaise; ½ cup buttermilk; 3 tablespoons fresh chives or 1 tablespoon dried chives; 2 tablespoons fresh dill or 2 teaspoons dried dill weed; 1 tablespoon fresh parsley or 1 teaspoon dried parsley; 2 teaspoons fresh lemon juice; 1 teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon smoked paprika; big pinch kosher salt and pepper; 4 shallots; 3 to 4 tablespoons olive oil; kosher salt and pepper; 3 large heirloom tomatoes; fresh chives; fresh basil; fresh parsley

User Reviews

5.0

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
2 to 4 people
Course
Salad
Cuisine
American

Heirloom Tomato Salad with Buttermilk Ranch

Kian Mendoza

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This tomato salad with ranch dressing is one of my favorite summer meals. Juicy sliced heirloom tomatoes, flaky salad, buttermilk ranch dressing, crispy shallots and tons of fresh herbs. It's light, delicious and the epitome of summer.

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Ingredients

Servings

buttermilk ranch

1 cup plain Greek yogurt or sour cream
½ cup mayonnaise
½ cup buttermilk
3 tablespoons fresh chives or 1 tablespoon dried chives
2 tablespoons fresh dill or 2 teaspoons dried dill weed
1 tablespoon fresh parsley or 1 teaspoon dried parsley
2 teaspoons fresh lemon juice
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
big pinch kosher salt and pepper

salad

4 shallots, thinly sliced
3 to 4 tablespoons olive oil
kosher salt and pepper
3 large heirloom tomatoes, sliced into ½ inch rounds
fresh chives, for topping
fresh basil, for topping
fresh parsley, for topping

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Instructions

buttermilk ranch

Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container- it makes more than you need for this salad. This lasts for about a week! If you don’t want the extra, cut the recipe in half.

salad

Heat the olive oil in a large saucepan or skillet over medium heat. Once hot, add in the thinly sliced shallots and toss. Cook, tossing constantly for 5 or 6 minutes. Reduce the heat slightly and cook for another 2 to 3 minutes until golden and crispy. Remove the shallots with a slotted spoon and place them on a paper towel to drain excess grease. If you have extra shallots after using them, I usually store them in a sealed container in the fridge.
Slice the tomatoes and cover all over with salt and pepper. I like flaky salt here, but it’s not a must. Drizzle with the ranch dressing. Top with the crispy shallots. Sprinkle on the chives, basil and parsley. Eat!