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When I think of summer, my mind instantly goes to the juicy, vibrant heirloom tomatoes that flood the markets. There’s something almost magical about the colors and shapes of the seemingly million varieties of tomatoes you can find this time of year.
One of my favorite things to do is recreate recipes I’ve had in restaurants; I had the pleasure of eating this salad at Truluck’s in Austin, TX. The whole meal was amazing, but this was the showstopper. This salad was a revelation: simple yet sophisticated enough to be served at a fancy seafood restaurant, with a creamy, tangy dressing that perfectly balanced the sweetness of the tomatoes. The amount of dressing on each tomato is not for the faint of heart. It is absolutely heaped on, which is my favorite way to eat any type of salad. The tomato salad captured the essence of summer, and I knew I had to recreate it when the tomatoes were at their peak. When I begin my quest to recreate a recipe, I always do a Google search to see if anyone else has tried and what others are saying about the dish; it’s a great way to dissect what might be in the original. However, when I did that for this salad, there was absolutely nothing online (rarely happens!), so I had to start from my taste memory only.
So, join me in the kitchen as we whip up this deliciously fresh and satisfying salad—perfect for those lazy, warm days when you want something light but utterly satisfying.
A Brief History of Tomato Salad
Tomato salad is a classic dish with roots in many culinary traditions. From the Mediterranean to the Southern United States, fresh tomatoes have always been a beloved ingredient, celebrated for their vibrant color, juicy texture, and sweet-tangy flavor. The simplicity of a tomato salad, paired with fresh herbs, onions, and sometimes a rich dressing, has made it a staple in home kitchens and fancy restaurants alike.
But what about the buttermilk dressing? This creamy concoction is a nod to Southern cuisine, where buttermilk has been used for centuries in everything from biscuits to dressings. At Truluck’s, they call the dressing on this salad buttermilk ranch “naughty,” and when I asked the waitress what that meant, she said basically it’s just a really good, thick ranch. But…it doesn’t look like ranch (there are no visible herbs and spices in it). It’s just a creamy white dressing, so I had to do a little reverse engineering to get the same flavors. It has onion and garlic in it, but all the herbs you might normally find are served fresh on top of the salad.
What Makes a Great Tomato Salad?
A great tomato salad starts with quality tomatoes—ideally heirloom varieties, known for their diverse shapes, colors, and flavors. The tomatoes should be ripe, juicy, and bursting with sweetness. Pick whichever ones you like and/or look best at the market.
This Version: Tomato Salad with Buttermilk Dressing
Buttermilk Dressing:
– The dressing is all about balance. A mix of mayonnaise, sour cream, and buttermilk creates a creamy base, while buttermilk powder and vinegar add a tangy kick. The buttermilk powder is the secret to amping up the tangy flavor without adding more liquid (because again, this dressing should be quite thick). A hint of onion powder and grated garlic gives it a subtle depth of flavor. The key is to whisk everything together thoroughly and let it chill for an hour or two to let the flavors meld.
Salad:
– We’re using heirloom tomatoes for their incredible flavor and variety. Slice them thick, about half an inch, and season with a pinch of kosher salt to draw out their natural juices. The red onion adds a sharp, pungent bite, but here’s a tip: rinse the slices under cold water to mellow the intensity.
The salad is complemented by fresh herbs like dill and chives and salty, savory, crispy bacon. But don’t get it twisted: The buttermilk dressing is the star of the show here. It’s creamy, tangy, and just the right amount of richness to balance the freshness of the tomatoes.
Assembly:
– Pat the tomatoes dry before arranging them on a platter. This step ensures that the dressing clings beautifully to the tomato slices. Drizzle the buttermilk dressing generously over the tomatoes, then sprinkle with the red onion, bacon, and a mix of fresh dill and chives. A final touch of flaky sea salt and freshly ground black pepper finishes the dish.
Tips and Tricks for the Perfect Tomato Salad
- Tomatoes: Use the best tomatoes you can find. Heirlooms are worth the splurge.
- Dressing: Make it ahead and let it chill if possible. The flavors intensify as it sits, so make it ahead if you can.
- Onions: Rinse the slices in cold water to take the edge off.
- Bacon: Don’t skimp on the crispiness. The crunch is essential.
- Serving: Serve the salad fresh. Tomatoes don’t love the fridge—they get mealy and lose their flavor.
Equipment Needed:
- 10″ stainless-steel skillet
- Slotted spoon
- Chef’s knife
- Serrated bread knife
- Plastic cutting board
- Mini whisk
- Measuring cups and spoons
- Glass mixing bowls
- Microplane
- Fine-mesh strainer
This Tomato Salad with Buttermilk Dressing is a perfect summer dish—light, fresh, and full of flavor. Serve it as a starter, salad, or eat it as your whole meal! The sweetness of the tomatoes, the tang of the dressing, the crunch of the bacon, and the fresh herbs all come together to create something that’s as beautiful as it is delicious. It’s the kind of salad that makes you want to dig in with a fork and savor every bite.
So, next time you’re looking for a recipe that screams summer, give this tomato salad a try. It’s easy to make, packed with flavor, and sure to impress your guests. Plus, it’s a great way to use up those gorgeous heirloom tomatoes you picked up at the farmers’ market. Happy cooking!
Tomato Salad with Buttermilk Dressing
- Yield: 4 to 6 as a side or starter; 2 as a main course 1x
Description
Discover the perfect summer dish with our Tomato Salad with Buttermilk Dressing recipe! Fresh heirloom tomatoes, crispy bacon, and a tangy buttermilk dressing make this salad a standout. Easy to prepare and bursting with flavor, it’s a refreshing and satisfying starter or side dish for warm days.
Ingredients
BUTTERMILK DRESSING:
- 1/4 cup mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon buttermilk powder
- 1/2 teaspoon onion powder
- 1 teaspoon champagne, white wine, or white balsamic vinegar
- 3 tablespoons buttermilk
- 1 garlic clove, grated on a microplane
- Kosher salt to taste
SALAD:
- 2–1/2 to 3 pounds heirloom tomatoes, sliced 1/2-inch-thick
- 1/4 small red onion, very thinly sliced
- 3 slices thick-cut bacon, halved lengthwise and cut into 1/2-inch pieces
- Fresh dill fronds, picked from stem, and thinly sliced chives, to taste
- Flaky sea salt and freshly ground black pepper
Instructions
- If you can make the dressing an hour or two in advance, the flavor will better, but you can make it right before you want to serve the salad and still have something delicious! To make the Buttermilk Dressing, in a small mixing bowl, combine all the dressing ingredients, whisking thoroughly. Taste for seasonings and adjust as necessary. Cover and refrigerate until ready to serve.
- Season the sliced tomatoes with a bit of kosher salt and let sit while you prepare the rest of the recipe.
- Place the red onion in a sieve and rinse under cold water. This will help remove some of the raw onion bite. Drain on paper towels.
- In a small skillet, cook the bacon over medium heat until crisp and browned, about 8 to 10 minutes. Remove from the skillet and drain on paper towels.
- To serve, pat the tomatoes dry with paper towels and arrange on a serving platter. Spoon some of the dressing over each tomato, then sprinkle with red onion, bacon, dill, and chives. Season with flaky sea salt and freshly ground black pepper.
Equipment
- Category: Summer, Salads