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Tomatoes with Buttermilk Vinaigrette Recipe

Tomatoes with Buttermilk Vinaigrette Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:12 servings

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

  • 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).

Nutritional Facts

3/4 cup: 79 calories, 4g fat (trace saturated fat), 1mg cholesterol, 63mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 2g protein Diabetic Exchanges:1/2 starch, 1 vegetable, 1/2 fat

Reviews for Tomatoes with Buttermilk Vinaigrette

Sort By :
MY REVIEW
aug2295
Reviewed Jul. 17, 2015

"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."

MY REVIEW
justmbeth
Reviewed Sep. 4, 2013

"Good but different flavor. I halved the recipe and used dried tarragon instead of fresh."

MY REVIEW
lauriembs
Reviewed Jul. 25, 2013

"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."

MY REVIEW
Kathy H
Reviewed Jul. 25, 2013

"I thought it was very good, I like the looks of it, colorful addition to a plate."

MY REVIEW
mjbeagles
Reviewed Jul. 16, 2013

"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."

MY REVIEW
janeenj
Reviewed Jul. 16, 2013

"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."

MY REVIEW
Ab0628
Reviewed Jul. 3, 2013

"It looks pretty, but I didn't think this was very flavorful at all."

MY REVIEW
Cornwall
Reviewed Jul. 2, 2013

"Sorry, I just didn't like this. I found the dressing didn't have a lot of taste. Just me I guess."

MY REVIEW
crumej
Reviewed Jun. 30, 2013

"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."

MY REVIEW
Cook_aholic
Reviewed Jun. 30, 2013

"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."

MY REVIEW
dublinlab
Reviewed Jun. 29, 2013

"Delicious, you could have the dressing ready and make any amount of salad."

MY REVIEW
annrms
Reviewed Jun. 24, 2013

"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 vinegarSad) 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!"

MY REVIEW
laxgoaliedad
Reviewed Jun. 4, 2013

"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."

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