Everyone knows tomatoes are sweet and buttermilk is sour, as is sour cream which is also incorporated into this recipe. This contrast works so well. Garlic, shallot, and basil also go into the mix to add more flavor.
This buttermilk tomato salad is a nice side dish if you have a lot of cherry tomatoes to use up, or grape tomatoes which are similar. In fact, you could even use regular tomatoes or an heirloom variety if you slice them up.
Tomato fans are going to love the creamy dressing based on buttermilk and sour cream. This would be really good to serve with some grilled chicken, steak or even a firm-fleshed fish. It makes a change from other tomato-based salad side dishes like insalata tricolore, which is tomatoes, basil and mozzarella.
So if you want to try the magical combination of sweet tomatoes and tangy buttermilk for yourself, make this and it could very well become your new favorite salad recipe.
Why You’ll Love This Recipe
This is such a versatile dish and you’ll love how the creamy buttermilk contrasts with the innate sweetness of the tomatoes.
How to Serve It:
You can have buttermilk tomatoes as a side dish with a burger or sandwich, or toss it with cold, cooked pasta to make an unusual pasta salad.
- Cherry tomatoes
- Minced garlic cloves
- Minced fresh basil
- Sour cream
- Salt and black pepper, to taste
How to make Buttermilk Tomato Salad:
Step 1. Toss the tomatoes with salt and pepper in a bowl.
Step 2. Whisk the buttermilk with the sour cream, garlic, and shallot in another bowl, then stir in the basil.
Step 3. Pour the buttermilk mixture over the tomatoes.
Step 4. Serve at room temperature or chilled.
This tangy buttermilk tomatoes recipe comes together quickly and easily and is a great way to use up an excess of cherry tomatoes.
Can You Make It Ahead?
Yes, you can make this a few hours ahead if you like.
Leftovers should be refrigerated and eaten within 2 days.
Variations and Substitutions:
You can use any kind of tomatoes here, or even mix and match more than one kind.
Buttermilk Tomato Salad
- 6 cups halved cherry tomatoes
- 2 minced garlic cloves
- 3 tablespoons minced fresh basil
- 1/3 cup sour cream
- ½ cup buttermilk
- 1 minced shallot
- Salt and black pepper to taste
- Toss the tomatoes with salt and pepper in a bowl.
- Whisk the buttermilk with the sour cream, garlic, and shallot in another bowl, then stir in the basil.
- Pour the buttermilk mixture over the tomatoes.
- Serve at room temperature or chilled.