Now that tomatoes are at their peak, I am always looking for fresh and creative recipe ideas. I found this recipe in the June issue of Food Network Magazine. It was originally The Neelys’ recipe and if you ever watch their Food Network cooking show, you know their recipes aren’t the healthiest. I thought it was almost sinful to follow their exact recipe because it was full of fat! No need to make one of nature’s perfect foods unhealthy! I cut the fat down in this recipe by using non-fat buttermilk and non-fat sour cream. You could also replace the sour cream with non-fat Greek yogurt which would also bump up the protein and give this salad a nice tangy flavor. This salad is delicious! The garlic, shallot and fresh basil pack a flavorful punch! This salad would be a perfect side dish for a cook out or summer picnic!
*Note: This recipe does not keep well; the garlic and shallot become overly pronounced after sitting in the fridge for a day. Also, do not drench the tomatoes in the dressing, you want to be able to taste and see them!
Cherry Tomato Salad with Buttermilk-Basil Dressing
6 cups red and yellow cherry tomatoes, halved
Kosher salt and freshly ground pepper
2/3 cup non-fat buttermilk
1/4 cup non-fat sour cream
3 Tbs fresh basil leaves, chiffonade cut
1 shallot, minced
2 cloves garlic, minced
1. Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.
2. In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss.
Link to Gina and Pat Neelys’ Recipe