It’s tomato season! Doc and I are enjoying every homegrown tomato we can find. This is a salad we both love. Buttermilk herb dressing is an update for tired and worn out Ranch dressing. It has a bright fresh taste from the lemon juice and herbs.
Tomato, Avocado, and Charred Corn Salad with Buttermilk Herb Dressing
2 red tomatoes, quartered
2 yellow tomatoes, sliced
1 cup cherry tomatoes, halved
1 avocado, peeled and sliced
2 ears corn, charred on grill then cut kernels off cobs
Wash, dry and cut tomatoes. Peel and slice avocado. Char corn on grill, and then cut kernels off cobs. Arrange ingredients on a large platter.
Buttermilk Herb Dressing
1 teaspoon fresh thyme leaves, stem removed
2 tablespoons fresh flat leaf parsley, minced
1 tablespoon fresh basil leaves, minced
1 tablespoon minced shallots
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon freshly squeezed lemon juice
1 teaspoon cider vinegar
1/4 cup buttermilk
3 tablespoons mayonnaise
Mince thyme, parsley, and basil. Set aside. Process remaining dressing ingredients with a mini food processor. Pour contents of food processor into a bowl then stir in minced herbs. (This way you will see the individual herbs. The dressing will be white with dots of green. If you process everything together the dressing will be green and you won’t taste the individual herbs.) Spoon dressing in dots on the tomatoes, corn and avocado. Garnish with additional fresh basil and thyme.
Published in the News and Neighbor on July 27, 2022.