Tomatoes with Buttermilk-Black Pepper Dressing
I like to make this with two different colored heirloom tomatoes, mixing Brandywines or Cherokee Purple tomatoes plus a bi-color, like Mr. Stripey, or a green-when-ripe tomato, such as Aunt Ruby's German Green. Kellogg's Breakfast, an almost tropical-tasting tomato that's persimmon in color, would be a fabulous addition as well.
Click here to see 15 Tastiest Heirloom Tomato Recipes.
- 2-3 large, flavorful tomatoes, sliced thinly
- 3 Tablespoons coarsely chopped pitted Kalamata olives
- 2 Tablespoons thinly sliced or chopped red onion
- 2 Tablespoons good-quality mayonnaise
- 2 Tablespoons sour cream
- 2 Tablespoons buttermilk
- 1 1/2 Teaspoon champagne vinegar
- 1/4 Teaspoon kosher salt
- 1/4 Teaspoon freshly ground black pepper
- Sprigs of basil, for garnish
Wedge Salad with Buttermilk Black Pepper Dressing
Today I’m excited to share this recipe as part of an ongoing partnership with DeLallo Foods. All opinions expressed are purely our own. Thank you for supporting us and the brands we love. And don’t miss the Al Fresco Dining Set giveaway (valued at over $3,000!) at the end of this post!
There’s something to be said for a salad that you eat with a knife and a fork.
We set out to create an updated take on the classic (but kind of boring) wedge salad, giving it a vibrant update with hearts of romaine lettuce and a tangy buttermilk black pepper dressing. The Vibrant SaladSavors® includes blue cheese crumbles, toasted pecans, and dried cherries, a perfect compliment to the hearty lettuce and creamy, peppery dressing made with greek yogurt and buttermilk. Not to mention the salad is easy to throw together, which makes it perfect for an outdoor summer soirée. No wilted lettuce, no complicated parts, just a hunk of lettuce, SaladSavors®, and homemade dressing. It’d be great served with grilled steak or chicken, accompanying a roasted pork tenderloin, or crispy fried chicken.
We’re not the only ones talking salad today. Be sure to check out the other featured SaladSavors® creations and pairings from Two Peas and Their Pod, Gimme Some Oven, A Spicy Perspective, and Skinnytaste. As you can see from the widely different recipes, each SaladSavors® kit has its own distinct personality (Fresh, Zesty, Vibrant, Bold, and Sharp), not unlike the five participating bloggers (I’ll let you decide who is who, haha).
For this recipe wanted to highlight the unique combinations of flavors within the kit. While Vibrant was the one we ultimately chose for this wedge salad, Bold (with gorgonzola, dried pears, and sliced almonds) was a close contender.
Unlike other salad ‘kits’ on the market today, the SaladSavors® line gives you the freedom to be creative with your salads, to choose your own lettuce and whip up your own unique dressing. You’re not confined to someone else’s idea of a perfect salad. I know that’s a big selling point for me, as I tend to enjoy salads that are a bit beyond the expected.
SaladSavors® are currently available in select stores including Winn Dixie, Giant Eagle, and select Walmart stores across the country, with more stores coming soon (and if you can’t yet find them locally yet, you can also buy them online). However, one lucky winner is in for a treat: a year’s supply of SaladSavors® is up for grabs, along with a slew of other goodies (including the gorgeous Marimekko porcelain platter pictured above). Keep reading for full details and your chance to win!
Fried Green Tomatoes with Buttermilk Dressing
It’s the perfect time of year for fried green tomatoes, and when they’re crusted in cornmeal and served with a buttermilk dressing, you just can’t beat them!
I absolutely love fried green tomatoes. I’ve had so many amazing variations at different restaurants, so I thought it was finally time to make them myself. I’ve kept the tomatoes really simple, switching up regular breadcrumbs for stone ground cornmeal. I think the cornmeal add a really nice flavor and wonderful crunch (you can absolutely use regular breadcrumbs if you’d like). For the toppings, pickled cucumbers and buttermilk dressing…classic flavors that work extremely well together.
Best thing about the fried green tomatoes? I made them in my KRUPS deep fryer.
I absolutely love frying at home, but sometimes it’s pretty difficult to do on the stovetop. The biggest issue is that the heat of the oil just doesn’t stay at a steady temperature in a regular pot, causing uneven cooking and sometimes very burnt food. I usually end up pan-frying a lot of items, but there are certain dishes you just need to deep fry.
When I opened the KRUPS fryer, I expected it to take me awhile to get it up and running, but it turned out to be a breeze. The thing sits right on your countertop (make sure it’s close to an available outlet as the cord isn’t that long) and is a no fuss, no muss kind of appliance. I absolutely love it.
There’s multiple fryer baskets, a fitted cover to eliminate splattering, and a built-in timer so that you’ll always know when your food is ready. I mean, it really fulfills all your frying needs. And the best part…the cleanup is super easy. The oil sits in a deep container that can easily be removed from the base to be washed.
So, let’s just say, I was very excited to get some oil heated up and some tomatoes bubbling away. For the finishing touch, I quickly pickled some cucumbers and tossed them in a creamy buttermilk dressing. Some shaved fennel and fresh herbs turn it into the perfect, unique topping for the fried green tomatoes. Enjoy!
You can buy a KRUPS deep fryer here so you can make these yourself!
FOR THE BUTTERMILK DRESSING:
- In a small jar or container with a tight-fitted lid combine the minced shallot, garlic clove, parsley and thyme.
- Add in the cider vinegar, mayo and buttermilk. Season with kosher salt and LOTS of coarse black pepper and stir until thoroughly combined.
- Chill or serve right away.
FOR MY FAVORITE SUMMER SALAD:
- In a large bowl add the herb spring mix, cucumbers, tomatoes, sliced red onion, croutons, crispy bacon and sprinkle with coarse black pepper.
- Serve with the super delicious homemade buttermilk dressing.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
For the Black Pepper Gastrique:
1. Make a dry caramel with sugar.
2. Once caramel is light brown add apple cider vinegar and McCormick Culinary® Black Pepper, Ground.
3. Reduce until viscous and reserve.
For the Fired Pickled Green Tomatoes:
1. Slice green tomatoes and toss with vinegar, McCormick Culinary® Sea Salt, Mediterranean Fine Grind and McCormick Culinary® Black Pepper, Ground. Let sit for 10 minutes.
2. Dip tomatoes in flour, coating completely, and knocking off any excess flour.
3. Dip tomatoes in buttermilk and then peppered cornmeal.
4. Fry tomatoes until golden brown and place on drying rack.
5. Season to taste with McCormick Culinary® Chili Powder, Dark and McCormick Culinary® Sea Salt, Mediterranean Fine Grind.
1. Stack Fried Pickled Green Tomatoes on a place and drizzle with Black Pepper Gastrique then serve.
Creole Buttermilk-Black Pepper DressingRating: 0
- Description: The recipe for this salad dressing is from "Crescent City Cooking" by chef Susan Spicer (Alfred A. Knopf, 2007). Spicer, who operates Bayona restaurant in the French Quarter, suggests serving it with tomato salad, Bibb lettuce or fried popcorn shrimp. To make your Mardi Gras party preparations extra easy, serve the dressing over iceberg lettuce wedges accented with a few toasted or candied pecans.
¼ cup sour cream (regular or low-fat)
1 tablespoon Creole mustard (see note)
2 tablespoons finely chopped shallot or onion
3 to 4 tablespoons buttermilk
1 teaspoon prepared horseradish or to taste (optional)
¼ to ½ teaspoon freshly ground black pepper
In a small bowl, combine mayonnaise, sour cream, mustard, shallot, 3 tablespoons buttermilk, horseradish if using, salt and pepper. Whisk thoroughly. Stir in additional buttermilk as needed to achieve desired consistency.
Note: I wasn't able to find Creole mustard in Milwaukee, although it is available online. Spicer defines Creole mustard as flavored with horseradish. Because the recipe already contains horseradish, there's no need to buy anything special. Substitute a grainy mustard and increase the horseradish if desired.
Fried Green Tomato Salad with Buttermilk Dressing
We&rsquore not going to lie&mdashthe crisp, golden-brown breading is the tastiest part of a fried green tomato. Yellow cornmeal (use fine, not coarse ground) has good flavor, texture, and color, but the secret to a great crust is to add a little all-purpose flour to the breading mixture. This helps coat the tomato slices evenly without clumping or caking. Now that you&rsquove mastered the equation for how to fry those tomatoes to perfection, don&rsquot even think about skimping on the Buttermilk Dressing. A good, creamy dressing is a must when it comes to serving fried green tomatoes. Our recipe calls for chives, Dijon mustard, and lemon juice to create a cool and fresh condiment that&rsquos wonderful when topping this savory treat, but also an absolute standout for dressing the season&rsquos crisp and refreshing salads. This recipe comes together in 30 minutes so make sure your crew doesn&rsquot stray too far&mdashthey&rsquore best served as fast as you can plate them.
Tangy Tomato and Red Pepper Salad Dressing
Amount Per Serving Calories 36 Calories from Fat 89 % Daily Value * Total Fat 32g 50 % Saturated Fat 0.5g 3 % Cholesterol 0.0mg 0 % Sodium 97mg 5 % Total Carbohydrate 0.9g 1 % Dietary Fiber 0.2g 1 % Protein 0.2g 1 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fresh Tomato Juice Dressing 3 Ways
Creamy Dill Tomato Dressing
1/2 cup Natalie’s Tomato Juice
1/4 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
Juice of 1 lemon
1 tablespoon fresh dill
Sea salt and coarsely ground black pepper
In a bowl, whisk together the tomato juice, buttermilk, mayo, sour cream, lemon juice, and dill. Season well with sea salt and coarsely ground black pepper. Transfer to a jar with tight-fitting lid and refrigerate until ready to serve.
Notes: For a thicker dressing, use 1/2 cup sour cream and omit the buttermilk.
Serving suggestion: Basic Green Salad with lettuce or any choice of greens, sliced vegetables, sliced tomatoes, shaved Parmigiano-Reggiano, and croutons.
Tomato Basil Vinaigrette
1/2 cup Natalie’s Tomato Juice
1/4 cup vinegar (red wine, balsamic)
1/2 teaspoon dijon mustard
1/2 cup olive oil
Pinch sea salt and coarsely ground black pepper
Pinch sugar or honey
1 teaspoon dried basil or 1 tablespoon freshly minced basil
Place tomato juice, vinegar, mustard, pinch of sea salt, black pepper, and sugar in a jar with tight-fitting lid. Shake well to dissolve the sugar and salt. Add the olive oil. Shake the jar vigorously. Add the basil and shake again. Store in refrigerator until ready to serve.
Serving suggestion: Mediterranean Salad with arugula or baby lettuce, chickpeas, sliced cucumber, marinated artichoke hearts, kalamata olives, sliced tomato, and crumbled fresh goat cheese or feta.
Cumin-Lime Tomato Vinaigrette
1/2 cup Natalie’s Tomato Juice
4 tablespoons fresh squeezed lime juice (about 2 large limes)
1/2 cup olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
pinch cayenne pepper
sea salt and coarsely ground black pepper
Place tomato juice, lime juice, and spices in a jar with tight-fitting lid. Shake well to dissolve the salt. Add the olive oil and shake vigorously until well-combined. Taste and adjust seasonings, if needed, according to preference. Store in refrigerator until ready to serve.
Serving suggestion: Southwest-Style Salad with leafy greens, corn, black beans, queso fresco or cheddar, diced cooked chicken, sliced tomato, avocado, and fresh cilantro.
Disclosure: This post is sponsored by Natalie’s Orchid Island Juice as part of an on-going partnership. All opinions expressed are 100% my own. I only work with brands I truly LOVE and recommend.
Fried Green Tomatoes with Buttermilk Dressing
Not sure what to do with all those green tomatoes? Dredge 'em in cornmeal batter, fry them up, and serve with tangy buttermilk dressing.
4 to 6 servings (about 16 pieces)
Fried Green Tomatoes:
- 4 large green tomatoes, sliced into 1/4-inch-thick slices
- 1 cup buttermilk
- 1/2 cup garbanzo bean flour
- 1/2 cup white cornmeal
- 1/2 cup yellow cornmeal
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- Peanut oil for frying
- 1 cup high-quality whole buttermilk
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 green onion, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Prepare the buttermilk dressing: mix together all ingredients in a bowl. Cover with plastic warp and let sit in the refrigerator for at least 3 hours.
Prepare the fried green tomatoes: in a large bowl, combine the sliced tomatoes with the buttermilk and allow to soak for about 3 hours. In medium mixing bowl, mix the dry ingredients together.
Fill a cast-iron skillet with about two inches of peanut oil and heat to 350°F. Working one at a time, remove the tomatoes from the buttermilk, lightly shaking of any excess liquid, then dredge in the cornmeal mix. Coat each slice completely and allow to sit coated for five minutes before frying (this helps the coating stick to the tomatoes). Working in batches, carefully place the tomatoes in the hot oil and cook until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden brown, about another 3 minutes. Remove from the oil and place on a paper towel&ndashlined plate to drain. Serve immediately with the buttermilk dressing on side.