We’ve been trying to contain our excitement about this year’s tomato crop, but honestly, those little fruits are one of our favorite benefits of summer.
In our second installment to our summer recipe series, we thought there’s no better way to showcase these glorious little jewels than by sharing Chef Mitch Prensky’s, of Supper and Lemon Hill fame, Baby Tomato Salad. To accompany the sweet toms, Chef Prensky has whipped up a delicious Buttermilk Basil Dressing that is all at once creamy, tart and tad spicy.
And as the mercury shows no signs of relief, Chef Prensky also suggests that you enjoy this cool salad while standing next to the air conditioner – and on days like these, we agree.
Baby Tomato Salad with Buttermilk Basil Dressing
2 Pints of Heirloom Cherry Tomatoes (chef recommends Brandywines, Sweet 100’s & Green Zebra…or whatever looks good)
1/2 Cup Buttermilk
3 Tblsps. Mayonnaise
1 Cup Sour Cream
3 Tblsps. Red Wine Vinegar
1 Clove Garlic, chopped
1/2 tsp. Cayenne
1/2 tsp. Celery Seeds
1/2 tsp. Sugar
1 Small Shallot, Chopped
1/2 tsp. Honey
Juice of 1 Lemon
1 Bunch Basil, Blanched and Chopped Fine
(Optional) Additional Cayenne, Salt and Pepper to Taste
Cut tomatoes into wedges or halves, season with salt and pepper and place in a metal bowl in the freezer for 15 minutes.
Add all remaining ingredients in a blender and blend on high speed until smooth. Strain dressing into a small bowl and chill for a few minutes.
Remove tomatoes from freezer and douse with chilled buttermilk dressing to taste. Add additional cayenne, salt and pepper to taste. Plate and enjoy.
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