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Tomatoes with Buttermilk Vinaigrette

 Tomatoes with Buttermilk Vinaigrette
I like to make the most of tomatoes when plentiful, and I love an old-fashioned homemade dressing with a summery taste. — Judith Foreman, Alexandria, Virginia
12 ServingsPrep/Total Time: 20 min.

Ingredients

  • 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

Directions

  • In a small bowl, whisk the first eight ingredients until blended.
  • Refrigerate, covered, until serving.
  • Just before serving, arrange tomatoes on a platter; drizzle with
  • vinaigrette. Sprinkle with chives. Yield: 12 servings (3/4 cup
  • each).
Nutritional Facts: 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,

2 of 2

Tomatoes with Buttermilk Vinaigrette (continued)

Nutritional Facts: 1/2 fat.