Tomato Salad with Basil Buttermil

When you have ripe, peak-season tomatoes and a pile of fresh basil, this is the salad to make. The dressing is a vivid green buttermilk blend processed smooth with two full cups of packed basil leaves, scallions, and salt, then whisked with mayonnaise for body.

The 30-minute rest after mixing is what lets the dressing develop. The basil and green onion flavors infuse the buttermilk, and the whole thing mellows from sharp to herbaceous.

Sliced tomatoes on a platter, dressing spooned over the top, fresh basil leaves scattered as garnish. Nothing complicated, because the tomatoes are the star and the dressing is there to support them.

Chef Tips

• Use the ripest, most fragrant tomatoes you can find. This salad has nowhere to hide bland, out-of-season fruit.
• Blend the basil and buttermilk until truly smooth. Fibrous basil bits in the dressing feel gritty against soft tomato slices.
• Let the dressed tomatoes sit for a few minutes before serving so the juices mix with the dressing on the platter. That combination of tomato juice and basil buttermilk is liquid gold.

Variations

• Add a tablespoon of red wine vinegar to the dressing for a sharper, more vinaigrette-like tang.
• Layer sliced fresh mozzarella between the tomatoes for a dressed-up caprese.
• Swap buttermilk for plain yogurt for a thicker, tangier dressing.