Heirloom Tomato Salad with Buttermilk-Peppercorn Dressing
Homemade buttermilk dressing, creamy and tangy with just the right pepper kick, tops the perfect tomato salad.
Alicia Ross/Kitchen Scoop
4 medium heirloom tomatoes, variety of choice
½ cup low-fat buttermilk
¼ cup plain Greek yogurt
¼ cup low-fat mayonnaise
2 garlic cloves, crushed
½ teaspoon coarse ground black pepper
¼ teaspoon salt
Wash and core tomatoes. Peel if desired, and cut into ¼-inch slices. Place decoratively on a platter or on individual salad plates. Set aside.
Prepare the dressing: Mix all the ingredients in a small jar or container with a lid. Whisk well and refrigerate until ready to use. Serve with sliced tomatoes (or other salad of choice), using about 1 tablespoon dressing per serving.
Serves four; but the dressing makes about 1 cup
Nutrition values per tablespoon of dressing: 18 calories, 1.3 g fat (trace saturated), 1 g carbohydrates, trace amount fiber, 0.4 g protein, 2 mg cholesterol, 81 mg sodium.
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