Cucumber and Tomato Salad with Buttermilk Dressing
Vicki Butts (lazyme)
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- 2 c
- 1 1/2 c
- well-shaken buttermilk
- 2 Tbsp
- white wine vinegar
- 1/2 c
- finely chopped fresh chives
- 6 medium
- cucumbers, peeled and cut into 1-inch pieces
- beefsteak tomatoes, cut into 1/2-inch wedges
- heads iceberg lettuce, cored and cut into 2-inch chunks
1Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.
2Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing.
Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.