Even though tomorrow is the first "official" day of summer, it sure has seemed like summer for weeks here in Alabama! The highs have been in the 90s, and the days are filled with the hot, humid heat that the south is known for.
But you know what? All the humidity-filled bad hair days are totally worth it when you take a big bite of one of the first ripe, juicy tomatoes of the season. Growing up, I wouldn't touch a tomato with a 10-foot pole. I wouldn't even hear of having a tomato slice on my cheeseburger, and you could just forget about cherry tomatoes. These days, I definitely appreciate the wonderfulness that is a summer tomato, though.
I saw this particular recipe in the June 2012 issue of Food Network Magazine (by The Neelys), and the photo starting calling my name the second I turned the page. There was a big bowl of red and yellow cherry tomatoes, tossed in a lovely dressing and topped with thin slices of basil. In the words of Liz Lemon...
"I want to go to there!"
The following weekend, Brad and I visited the farmer's market and I found a beautiful selection of red and yellow cherry tomatoes that were perfect. I scooped them up and added them to my stash, excited to try this recipe.
And I'm so glad that I did! The buttermilk-basil dressing is to-die-for. It's seriously like an explosion of summer in your mouth.
Bon Appetit, my friends!
Cherry Tomato Salad with Buttermilk-Basil DressingAdapted from: Food Network Magazine, June 2012, from The Neelys
Ingredients:
6 cups red and yellow cherry tomatoes, halved if large
Salt and freshly ground black pepper
2/3 cup buttermilk
1/4 cup sour cream
3 tablespoons finely chiffonade (thinly sliced) fresh basil leaves
1 shallot, minced
2 garlic cloves, minced
Directions: Add the cherry tomatoes to a large serving bowl. Season with salt and pepper, to taste, and toss.In another bowl, whisk together the buttermilk, sour cream, basil, shallots, and garlic. Season with pepper, to taste. Drizzle dressing over tomatoes and toss. Serve immediately.
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