Tomatoes with Buttermilk Vinaigrette Recipe
I like to make the most of tomatoes when plentiful, and I love an old-fashioned homemade dressing with a summery taste. — Judith Foreman, Alexandria, Virginia
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon pepper
- 1/4 cup white wine vinegar
- 3 tablespoons canola oil
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery salt
- 3/4 cup buttermilk
- 1-1/2 teaspoons sugar
- 1/4 cup minced fresh tarragon
- 4 pounds cherry tomatoes halved
- 1/3 cup minced fresh chives
- Carbohydrate 7.02711589410308 g
- Cholesterol 0.612500000780443 mg
- Fat 4.01664387452288 g
- Fiber 1.88191985978077 g
- Protein 2.00524448506314 g
- Saturated Fat 0.397720126122148 g
- Serving Size 1 1 serving (181g)
- Sodium 24.2943082174889 mg
- Sugar 5.14519603432231 g
- Trans Fat 0.147613194215932 g
- Calories 68 calories
Directions In a small bowl, whisk the first eight ingredients until blended. Refrigerate, covered, until serving. Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives. Yield: 12 servings (3/4 cup each). Originally published as Tomatoes with Buttermilk Vinaigrette in Taste of Home June/July 2013 Print Add to Recipe Box Email a Friend
