I love how on my Twitter feed, I’m all about “Go Fall! Summer’s overrated. See ya summer…don’t let the fall solstice hit ya on your way out…”
But yet, here I am, blogging about a summer salad.
I never claimed to much make sense.
Cherry Tomato Salad with Buttermilk & Basil Dressing
Recipe from Food Network Magazine — June 2012
6 cups red & yellow cherry tomatoes (halved if larger)
Kosher salt & pepper
2/3 cup buttermilk
1/4 cup light sour cream
3 tablespoons thinly sliced basil leaves
1 shallot, minced
2 garlic cloves, minced
Place the red & yellow cherry tomatoes into a large bowl. Season tomatoes with salt & pepper; toss. Set bowl aside.
In another bowl, whisk the buttermilk, light sour cream, basil, shallot, and garlic. Season with pepper.
Add the prepared dressed to the tomatoes and toss.
The tomato salad makes a nice side dish or an accompaniment to a green salad or a steak. Ooooh yes, now I’m craving steak and this tomato salad! Back to the kitchen!