Tomato Salad with Tomato Buttermilk Dressing
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This recipe is inspired by a meal I had at Cafe Binnenvisser in Amsterdam. I enjoyed a few vegetable-focused and vegetarian tasting menus and dishes while in the Netherlands. Quartered tomatoes are served in a tangy, creamy tomato buttermilk dressing topped with buttered breadcrumbs and chives for a refreshing summer salad full of satisfying flavor. Serving the tomatoes quartered in larger chunks allows for a contrast of textures, while the chilled dressing with an onion soubise base complements the fresh produce for a refreshing take on a summer salad. Add the breadcrumbs just before serving for the best crunchy texture.
Tomato Salad with Tomato Buttermilk Dressing
Table of contents
Key Ingredients in This Recipe
- Tomatoes – I love the visual appeal and deep tomato flavor of heirloom tomatoes. In this recipe I use them in combination with Campari tomatoes (sometimes called cocktail tomatoes). They are smaller tomatoes packed with juicy flavor with a relatively low acidity. If you have larger heirloom tomatoes I recommend removing the stem and cutting them into eights rather than quarters so they are more manageable to eat.
- Shallots – The diced shallots are simmered in butter and a bit of water to help break them down so you are left with a soft texture and mild buttery, oniony flavor without adding color to them. This is called onion soubise. It’s classically puréed with cream for a French sauce, however, in this recipe I add tomato paste and purée the onions with tangy buttermilk.
- Tomato paste – In addition to fresh tomatoes the sauce is made with tomato paste for extra concentrated tomato flavor.
- Buttermilk – Buttermilk is a fermented dairy product made from milk that has been soured by adding bacteria. It has a low fat content, a rich, tangy flavor, and a texture that is more similar to sour cream or yogurt than cream or milk. I combine it with the shallot soubise and tomato paste to create a tangy, creamy dressing for the tomato salad.
- Panko – Panko breadcrumbs toasted in a bit of olive oil and butter until they’re golden brown add a satisfying texture to the salad. I prefer panko to plain breadcrumbs in this recipe. The latter is lighter and flakier.
How To Make Tomato Salad with Tomato Buttermilk Dressing
Step 1: Melt butter.
Heat a large sauté pan over medium-low heat. Add the olive oil and heat through, then add the butter and allow it to melt.
Step 2: Toast breadcrumbs.
Add the breadcrumbs, shaking the pan or stirring constantly until the breadcrumbs are uniformly golden brown, about 4 minutes. Immediately transfer from the pan to a bowl or container and store in an airtight container until ready to use, up to 5 days in advance.
Step 3: Make onion soubise.
Heat a small pot over medium heat, add the butter and allow to melt. Add the shallots and ¾ cup (177g) water and bring to a simmer. Simmer the onions, stirring occasionally until tender and water has mostly evaporated, about 20 minutes.
Step 4: Add tomato paste.
Stir in the tomato paste and remove from heat and let cool.
Step 5: Blend sauce.
Once cool, add the tomato shallot mixture and chilled buttermilk to a blender, food processor or use an immersion blender. Blend until smooth then season to taste with salt. Refrigerate until ready to use, at least 15 minutes and up to 2 days in advance.
Step 6: Arrange tomatoes.
Spoon ¼ cup (55g) of the tomato buttermilk dressing in the bottom of a large serving bowl or platter. Arrange the tomatoes over the top.
Step 7: Assemble and serve.
Drizzle with ⅓ cup (75g) of the tomato buttermilk dressing (reserving the remaining dressing for another use), drizzle with olive oil and season with salt and pepper. Finish with the buttered breadcrumbs and chives. Serve immediately.
Tips and Tricks for This Recipe
Swaps and substitutions
- Try adding additional fresh herbs like parsley or torn basil for serving.
- While I use a combination of heirloom and Campari tomatoes, other tomatoes like smaller cherry or grape varieties or tomatoes on the vine (also called hot house tomatoes) can also be used in addition or in place of the others.
How to prep this recipe in advance
- The tomato buttermilk can be made ahead of time and stored refrigerated in an airtight container for up to 5 days in advance.
- The breadcrumbs can be made in advance and stored in a resealable plastic bag or container for up to 5 days. They can also be frozen for up to six weeks.
- Cut the tomatoes and drizzle with 1 tablespoon (13.3g) and toss to combine.Cover with plastic wrap and let marinate in the fridge for up to a day before serving. Bring to room temperature for 30 minutes before assembling the salad.
Other Recipes to Try
If you enjoy this tomato salad with tomato buttermilk dressing, give these recipes a try and follow me on Instagram:
Tomato Salad with Tomato Buttermilk Dressing
Ingredients:
Buttered breadcrumbs:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- ½ cup panko breadcrumbs
For the tomato buttermilk:
- 5 tablespoons unsalted butter
- 2 medium shallots thinly sliced
- 2 tablespoons tomato paste
- 1 cup low-fat buttermilk chilled
- Kosher salt as needed
For assembly and serving:
- 3 small heirloom tomatoes quartered (or cut into 8 pieces for larger tomatoes)
- 4 medium Campari tomatoes quartered
- 2 tablespoons extra-virgin olive oil
- Kosher salt as needed
- Freshly ground black pepper as needed
- 1 tablespoon chopped chives
Instructions:
Buttered breadcrumbs:
- Heat a large sauté pan over medium-low heat. Add the olive oil and heat through, then add the butter and allow it to melt.
- Add the breadcrumbs, shaking the pan or stirring constantly until the breadcrumbs are uniformly golden brown, about 4 minutes. Immediately transfer from the pan to a bowl or container and store in an airtight container until ready to use, up to 5 days in advance.
For the tomato buttermilk:
- Heat a small pot over medium heat, add the butter and allow to melt. Add the shallots and ¾ cup (177g) water and bring to a simmer. Simmer the onions, stirring occasionally until tender and water has mostly evaporated, about 20 minutes. Stir in the tomato paste and remove from heat and let cool.
- Once cool, add the tomato shallot mixture and chilled buttermilk to a blender, food processor or use an immersion blender. Blend until smooth then season to taste with salt. Refrigerate until ready to use, at least 15 minutes and up to 2 days in advance.
For assembly:
- Spoon ¼ cup (55g) of the tomato buttermilk dressing in the bottom of a large serving bowl or platter. Arrange the tomatoes over the top.
- Drizzle with ⅓ cup (75g) of the tomato buttermilk dressing (reserving the remaining dressing for another use), drizzle with olive oil and season with salt and pepper. Finish with the buttered breadcrumbs and chives. Serve immediately.
DID YOU MAKE THIS?
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This recipe is such a fun new way to use all those beautiful summer tomatoes! My husband and I gave this simple recipe a 20/10! I’m glad I made a little extra buttermilk dressing to make tomato salads with my lunch all week!
That makes me so happy Kendra!!! Thank you for sharing!! So happy it was a hit.