Food and Recipes Fruits Peach Peach-And-Tomato Salad With Buttermilk-Herb Dressing 5.0 (1) 1 Review A peach and tomato salad with an herby, bright dressing isn't the first combination you might think up—but you will dream about it soon. By Bill Smith Bill Smith Bill Smith was the head chef of Crook's Corner restaurant in Chapel Hill, North Carolina, for 25 years until he retired in 2019. He has written for Southern Living, Our State magazine, Garden and Gun, Southern Cultures, and Gravy magazines; has been included in The Carolina Table, Cornbread Nation, 27 Views of Chapel Hill, and Edible North Carolina anthologies. He has two cookbooks: Seasoned in the South, Recipes from Crook's Corner and from Home (Algonquin Press 2005), and Crabs and Oysters (UNC Press 2015). Southern Living's editorial guidelines Published on July 17, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell Active Time: 20 mins Total Time: 50 mins Servings: 4 This peach and tomato salad was the result of a brainstorm between me and Southern Living Deputy Editor Lisa Cericola. We spent a few fun weeks mixing and matching ideas over email, which kept me eating my vegetables (and fruits) until we came up with this recipe. For some reason, I wasn’t sure about putting peaches and tomatoes together, but I’ll try anything once. After all, who first thought that peanuts would be good in a Pepsi? Similar to that classic combination, somehow this pairing just works. The Buttermilk-Herb Dressing is a summer-fresh take on ranch dressing amped up with a handful of herbs. Use any combination you like, but stick to soft, leafy types instead of tougher ones like rosemary. Hold off on stirring in the lemon juice until just before serving to help the herbs keep their vibrant green color. Ingredients 2/3 cup mayonnaise 1/2 cup whole buttermilk 1/4 cup plain whole-milk strained (Greek-style) yogurt 1/2 cup finely chopped fresh herbs (such as basil, thyme, marjoram, and/or parsley), plus more for garnish 1 Tbsp. fresh lemon juice (from 1 lemon) 1 1/4 tsp. kosher salt, divided 1/4 tsp. black pepper 1 lb. mixed cherry and beefsteak heirloom tomatoes 1 (4-oz.) pkg. Little Gem lettuce or baby arugula 4 medium-size firm-ripe peaches, unpeeled and cut into 1-inch wedges 8 bacon slices, cooked and crumbled (about 1 cup) Directions Make dressing: Whisk together mayonnaise, buttermilk, and yogurt in a small bowl until well combined. Stir in herbs. Refrigerate, covered, until chilled, at least 30 minutes or up to 2 days. Just before time to serve, stir in lemon juice, 1/2 teaspoon of the salt, and pepper. Set aside. Prepare tomatoes: Slice beefsteak tomatoes into 1-inch wedges, and cut cherry tomatoes in half. Sprinkle tomatoes evenly with remaining 3/4 teaspoon of the salt. Set aside. Assemble salads: Divide lettuce evenly among 4 plates. Arrange tomatoes and peaches on top of lettuce. Sprinkle with crumbled bacon. Drizzle each salad with 2 tablespoons dressing, and garnish with additional fresh herbs. Serve immediately with remaining dressing. Rate It Print