- 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
- 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).
Reviews forTomatoes 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."