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This recipe is inspired by a meal I had at Cafe Binnenvisser in Amsterdam. I enjoyed a few vegetable-focused and vegetarian tasting menus and dishes while in the Netherlands. Quartered tomatoes are served in a tangy, creamy tomato buttermilk dressing topped with buttered breadcrumbs and chives for a refreshing summer salad full of satisfying flavor. Serving the tomatoes quartered in larger chunks allows for a contrast of textures, while the chilled dressing with an onion soubise base complements the fresh produce for a refreshing take on a summer salad. Add the breadcrumbs just before serving for the best crunchy texture.
Heat a large sauté pan over medium-low heat. Add the olive oil and heat through, then add the butter and allow it to melt.
Add the breadcrumbs, shaking the pan or stirring constantly until the breadcrumbs are uniformly golden brown, about 4 minutes. Immediately transfer from the pan to a bowl or container and store in an airtight container until ready to use, up to 5 days in advance.
Heat a small pot over medium heat, add the butter and allow to melt. Add the shallots and ¾ cup (177g) water and bring to a simmer. Simmer the onions, stirring occasionally until tender and water has mostly evaporated, about 20 minutes.
Stir in the tomato paste and remove from heat and let cool.
Once cool, add the tomato shallot mixture and chilled buttermilk to a blender, food processor or use an immersion blender. Blend until smooth then season to taste with salt. Refrigerate until ready to use, at least 15 minutes and up to 2 days in advance.
Spoon ¼ cup (55g) of the tomato buttermilk dressing in the bottom of a large serving bowl or platter. Arrange the tomatoes over the top.
Drizzle with ⅓ cup (75g) of the tomato buttermilk dressing (reserving the remaining dressing for another use), drizzle with olive oil and season with salt and pepper. Finish with the buttered breadcrumbs and chives. Serve immediately.
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This recipe is such a fun new way to use all those beautiful summer tomatoes! My husband and I gave this simple recipe a 20/10! I’m glad I made a little extra buttermilk dressing to make tomato salads with my lunch all week!
That makes me so happy Kendra!!! Thank you for sharing!! So happy it was a hit.