Peach-And-Tomato Salad With Buttermilk-Herb Dressing

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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.

Southern Living Peach-and-Tomato Salad with Buttermilk-Herb Dressing
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

  1. 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.

  2. 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.

  3. 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.

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