Heirloom Tomato Salad With Buttermilk Dressing and Blue Cheese

READY IN: 35mins
Recipe by Queen Dana

Recipe by Molly McCook and Richard King, Ellerbe Fine Foods, Fort Worth, Texas. Bon Appetit Sept. 2010. I've made this recipe several times. Great way to use up tomatoes from the garden. Read More http://www.bonappetit.com/recipes/2010/09/heirloom_tomato_salad_with_buttermilk_dressing_and_blue_cheese#ixzz1gunjGSUV

Top Review by Muffin Goddess

OMG, if one more review disappears on me! Grr! Anyway, this was positively delightful! I didn't use the sliced shallot in the salad, because the shallot in the dressing was plenty strong enough for me. Other than that, made as written. Thanks for posting! Made for The Honeys for ZWT8

Ingredients Nutrition


  1. Dressing.
  2. Whisk first 6 ingredients in small bowl. Season dressing with coarse salt and freshly ground pepper.
  3. Salad.
  4. Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 6 plates. Drizzle with dressing. Sprinkle with blue cheese, green onions, and parsley.

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