Heirloom Tomato Salad with Buttermilk Ranch
User Reviews
5
Heirloom Tomato Salad with Buttermilk Ranch
Description
The recipe starts with a buttermilk ranch dressing blended from Greek yogurt or sour cream, mayonnaise, buttermilk, fresh or dried herbs like chives, dill, and parsley, lemon juice, and spices including garlic powder, onion powder, and smoked paprika. This dressing is chilled to meld flavors and thickens into a creamy sauce. The salad’s standout component is the crispy shallots, thinly sliced and cooked slowly in olive oil over medium heat until golden and crisp, adding a savory crunch.
Heirloom tomatoes are sliced into thick rounds, sprinkled with salt and pepper to enhance their natural sweetness, then drizzled with the ranch dressing. The salad is finished with a generous topping of the crispy shallots and fresh herb leaves, offering contrast in texture and brightness. This salad is served fresh to retain the tomatoes’ juiciness and the crunch of shallots.
Leftover shallots can be stored in the refrigerator for later use. The recipe yields more buttermilk ranch dressing than needed for the salad, and it keeps in the fridge for about a week. This dish is suited as a light appetizer or side dish, highlighting the quality of ripe tomatoes and fresh herbs.
Ingredients
buttermilk ranch
- 1 cup Greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup buttermilk
- 3 tablespoons chives fresh or 1 tablespoon dried
- 2 tablespoons dill fresh or 2 teaspoons dried dill weed
- 1 tablespoon parsley fresh or 1 teaspoon dried parsley
- 2 teaspoons lemon juice fresh
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- kosher salt big pinch
- black pepper big pinch
salad
- 4 shallot thinly sliced
- 3 to 4 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 3 heirloom tomato sliced into ½ inch rounds, large
- chives for topping, fresh
- basil for topping, fresh
- parsley for topping, fresh
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!
User Reviews
Overall Rating
5
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