Cherry Tomato Salad with Buttermilk Basil Dressing
- 6 cups red and yellow cherry tomatoes, some halved
- Salt and freshly ground black pepper
- 2/3 cup buttermilk
- 1/4 cup sour cream
- 3 tablespoons finely chiffonade fresh basil leaves
- 1 shallot, minced
- 2 garlic cloves, minced
Add the cherry tomatoes to a large serving bowl. Season with salt and pepper, to taste, and toss.
In another bowl, whisk together the buttermilk, sour cream, basil, shallots, and garlic. Season with pepper, to taste. Drizzle dressing over tomatoes and toss. Serve immediately.
Recipe courtesy of The Neelys
Recipe courtesy of Patrick and Gina Neely