HEIRLOOM TOMATO SALAD WITH GREEN GODDESS BUTTERMILK DRESSING

Ingredients

• 6 ripe garden tomatoes, sliced
• 1/2 cucumber, thinly sliced
• kernels from 1 cooked ear fresh corn
• 2 bacon slices, cooked and crumbled
• 1 tablespoon fresh chives

For the dressing

• 1/3 cup whole buttermilk
• 1/3 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• lemon zest
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon sliced fresh chives
• 1 tablespoon fresh dill, chopped
• 2 teaspoons chopped fresh tarragon

Instructions

1. Arrange the sliced tomatoes and cucumber slices on a platter.
2. Drizzle with half the dressing.
3. Sprinkle with the corn and bacon.
4. Garnish with chives.  Serve with extra dressing on the side.

For the dressing

1. Combine buttermilk, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, chives, dill and tarragon in a blender.
2. Blend until smooth.

Notes

I’ve rediscovered whole buttermilk for dressings. The dressing is delicious and can be refrigerated up to 1 week.  Try using on other salads

By KathyMillerTime
The Southerner's Cookbook by Garden & Gun