Tomato Salad with Ranch
Creamy ranch is good on everything, but on perfectly ripe tomatoes, it’s sublime.
3 heirloom tomatoes, sliced or cut into wedges
1 pint mixed cherry tomatoes, larger ones cut in half
¼ cup full-fat Greek yogurt
2 tablespoons vegenaise
1 clove garlic, grated
1 small bunch chives, finely chopped (about ½ cup)
¼ cup finely chopped parsley
¼ cup finely chopped basil
lemon juice to taste
2 tablespoons (or as needed) buttermilk, milk, or water
salt and pepper to taste
sea salt and olive oil to garnish
1. Arrange the tomatoes on a platter.
2. In a small bowl, whisk together the yogurt, vegenaise, garlic, fresh herbs, and lemon juice. Thin out with buttermilk, milk, or water, whisking until you reach your desired consistency. Season to taste with salt and pepper, and pour all over the tomatoes.
3. Garnish with a little more sea salt and a good drizzle of olive oil.
Originally featured in A Simple Summery Dinner
