Tomatoes with Buttermilk Vinaigrette Recipe
- 3/4 cup buttermilk
- 1/4 cup minced fresh tarragon
- 1/4 cup white wine vinegar
- 3 tablespoons canola oil
- 1-1/2 teaspoons sugar
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 4 pounds cherry tomatoes, halved
- 1/3 cup minced fresh chives
- 1. In a small bowl, whisk the first eight ingredients until blended. Refrigerate, covered, until serving.
- 2. Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives. Yield: 12 servings (3/4 cup each).
3/4 cup equals 79 calories, 4 g fat (trace saturated fat), 1 mg cholesterol, 63 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
Reviews for Tomatoes with Buttermilk Vinaigrette
"I had buttermilk to use up, and happened to also have fresh tarragon, so this recipe fit in perfectly. Taste was great, I think it would have benefited from some cheese, mozzarella or maybe feta, but overall, nice, summery tasting side."
"Good but different flavor. I halved the recipe and used dried tarragon instead of fresh."
"This recipe was just "okay" for me. It just wasn't as flavorful as I had hoped. I even tried eating again the next day but was still a little disappointed with the overall flavor of this dish."
"I thought it was very good, I like the looks of it, colorful addition to a plate."
"The dressing was a bit too watery-I suppose it cold be thickened up a bit with greek yogurt! If the buttermilk was combined with some Miracle Whip to lessen the tanginess, this would have been a more appealing salad."
"I made in in my trusty Vita-mix with fresh basil from my yard instead of tarragon, which doesn't grow in the Texas heat. A good alternative to Italian-style vinaigrettes, but not as flavorful as I like (I'll kick up the spice next time). Also good on green salad."
"It looks pretty, but I didn't think this was very flavorful at all."
"Sorry, I just didn't like this. I found the dressing didn't have a lot of taste. Just me I guess."
"I made this recipe and it is delicious! It holds well in the fridge for a few days so I take it as a side for lunch or add it to my salads. Last time I made it I substituted basil for the tarragon, extra virgin olive oil for the canola oil, and regular salt for the celery salt. It turned out good as well."
"Really liked this recipe. In fact everyone who tasted it did. It's also very versatile which is of course something I like. I also think it will hide a few of those "not yet ripe enough" cherry tomatoes if you need to use a few to have enough in your dish."
"Delicious, you could have the dressing ready and make any amount of salad."
"I made 1 pound of tomatoes (Campari tomatoes cut into quarters). I used powdered buttermilk prepared as directed. Added minced lovage which is a perennial herb that has a celery taste because I didn't have celery salt. And I used homemade tarragon vinegar (no white wine vinegar) along with the fresh tarragon. This recipe is fantastic! It is so appealing to the eye especially with the minced chives for a tasty garnish. The dressing is light and doesn't overpower the delicious taste of fresh ripe tomatoes. I have extra dressing and will make the salad again this week!"
"I made this and tried it out for my co-workers, all of whom are excellent cooks and bakers. The raved about it. I served it with a side of cheese-stuffed tortellini (in variety of colors/flavors....spinach, tomato-basil, etc.), telling the co-workers to add these to the salad if they desired. Those who did thought it was an excellent addition and make it more of an "summer entree". I made the recipe with double the dressing amounts, assuming that the pasta would absorb some of it."