What do you do with an overabundance of homegrown cherry tomatoes? Make cherry tomato salad, of course!
Cherry tomatoes – from the Holly’s Diner garden
Dressing – try this “from scratch” delight (note: go easy on the garlic – as much as I like garlic, this was almost too much for me)
Oh, and don’t forget HH’s homemade tacos (all done on the grill) and a side of sweet potatoes.
Cherry Tomato Salad with Buttermilk-Basil Dressing
Recipe courtesy of The Neely’s from the June 2012 Food Network Magazine
- 6 cups red and yellow cherry tomatoes, halved if large
- Kosher salt and freshly ground pepper
- 2/3 cup buttermilk
- 1/4 cup sour cream
- 3 tablespoons thinly sliced fresh basil leaves
- 1 shallot, minced
- 2 cloves garlic, minced
Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.
In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss.