Tomatoes with Buttermilk-Black Pepper Dressing

Staff Writer
Tomatoes with Buttermilk-Black Pepper Dressing
Tomatoes with Buttermilk-Black Pepper Dressing
Miriam Rubin

Tomatoes with Buttermilk-Black Pepper Dressing

I like to make this with two different colored heirloom tomatoes, mixing Brandywines or Cherokee Purple tomatoes plus a bi-color, like Mr. Stripey, or a green-when-ripe tomato, such as Aunt Ruby's German Green. Kellogg's Breakfast, an almost tropical-tasting tomato that's persimmon in color, would be a fabulous addition as well.

Click here to see 15 Tastiest Heirloom Tomato Recipes.

3
Servings
118
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2-3 large, flavorful tomatoes, sliced thinly
  • 3 Tablespoons coarsely chopped pitted Kalamata olives
  • 2 Tablespoons thinly sliced or chopped red onion
  • 2 Tablespoons good-quality mayonnaise
  • 2 Tablespoons sour cream
  • 2 Tablespoons buttermilk
  • 1 1/2 Teaspoon champagne vinegar
  • 1/4 Teaspoon kosher salt
  • 1/4 Teaspoon freshly ground black pepper
  • Sprigs of basil, for garnish

Directions

Arrange the tomatoes on a platter, cutting the slices in half if you wish. Sprinkle with the olives and red onion.

In a medium-sized bowl, whisk together the mayonnaise, sour cream, buttermilk, vinegar, salt, and pepper. Spoon some of dressing over the tomatoes and garnish the platter with basil sprigs. Serve the remaining dressing on the side or save for another salad.

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
10g
16%
Sugar
4g
N/A
Saturated Fat
2g
11%
Cholesterol
8mg
3%
Protein
2g
3%
Carbs
6g
2%
Vitamin A
60µg
7%
Vitamin C
15mg
25%
Vitamin E
0.7mg
3.7%
Vitamin K
9µg
11%
Calcium
41mg
4%
Fiber
2g
7%
Folate (food)
18µg
N/A
Folate equivalent (total)
18µg
4%
Iron
0.6mg
3.4%
Magnesium
15mg
4%
Monounsaturated
3g
N/A
Niacin (B3)
0.6mg
3.2%
Phosphorus
45mg
6%
Polyunsaturated
5g
N/A
Potassium
283mg
8%
Sodium
303mg
13%
Zinc
0.3mg
1.9%

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