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Cucumber and Tomato Salad with Buttermilk Dressing

Cucumber and Tomato Salad with Buttermilk Dressing

Gourmet | September 2005
Makes 12 servings

Serve up this colorful salad with our beautiful tomatoes.  Use any variety that strikes
your fancy – choose from a colorful array of heirlooms or go with the more traditional
beefsteaks.  Or mix up Balsams Sungold sweet beauties with our heirloom cherry
selection and you’ll have a fiesta in a bowl.


2 cups mayonnaise
1 1/2 cups well-shaken buttermilk
2 tablespoons white-wine vinegar
1/2 cup finely chopped fresh chives
6 medium cucumbers, peeled and cut into 1-inch pieces
8 tomatoes, cut into 1/2-inch wedges
2 heads lettuce, cut into wide strips (Romaine or other crisp choice)


Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste
until smooth, then whisk in chives.
Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing.

Cook's note: Buttermilk dressing (without chives) can be made 1 day ahead
and chilled, covered. Whisk in chives before serving.

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