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Tomatoes with Buttermilk Vinaigrette

We make the most of tomatoes when they are in season and plentiful, and I love an old-fashioned homemade dressing with summery taste. —Judith Foreman, Alexandria, Virginia
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

  • In a small bowl, whisk the first 8 ingredients until blended. Refrigerate, covered, until serving.
  • Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives.
Nutrition Facts
3/4 cup: 79 calories, 4g fat (0 saturated fat), 1mg cholesterol, 63mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • aug2295
    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.

  • justmbeth
    Sep 4, 2013

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

  • lauriembs
    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.

  • Kathy H
    Jul 25, 2013

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

  • mjbeagles
    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.

  • janeenj
    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.

  • Ab0628
    Jul 3, 2013

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

  • Cornwall
    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.

  • crumej
    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.

  • Cook_aholic
    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.