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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


  • 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).

Nutritional 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.

Reviews for Tomatoes with Buttermilk Vinaigrette

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aug2295 User ID: 4631582 229699
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."

justmbeth User ID: 1196484 127568
Reviewed Sep. 4, 2013

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

lauriembs User ID: 7101665 200510
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."

Kathy H User ID: 859463 213528
Reviewed Jul. 25, 2013

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

mjbeagles User ID: 6547836 198530
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."

janeenj User ID: 7132464 184455
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."

Ab0628 User ID: 3440719 200505
Reviewed Jul. 3, 2013

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

Cornwall User ID: 1529365 196273
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."

crumej User ID: 3845302 200044
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."

Cook_aholic User ID: 797539 123965
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."

dublinlab User ID: 1682119 127567
Reviewed Jun. 29, 2013

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

annrms User ID: 2649709 198523
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 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!"

laxgoaliedad User ID: 5639583 190202
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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