Summer Tomato Stacks with Herbed Buttermilk Dressing
If ever a salad “screams” summer, this one is it! Tomatoes fresh from the vine, draped with a creamy dressing redolent with garden-fresh herbs…ahhhh, right?
Yield: 4 tomato stacks
Yield: 4 tomato stacks
Ingredients
- Olive oil spray
- 2 ears corn shucked and roasted (see below)
- 2 large ripe yellow tomatoes
- 2 large ripe Roma or beefsteak tomatoes or 4 red tomatoes if yellow are not available
- 1/2 cup shelled edamame or garden peas
- 1 teaspoon snipped fresh chives
- 1 teaspoon snipped fresh dill
- About 1/3 cup Herbed Buttermilk Dressing
Instructions
- Roast the Corn: preheat oven to 425 degrees F. Lightly coat a baking sheet (with sides) with olive oil spray. Arrange corn kernels on pan. Roast for about 7 minutes, or until lightly browned, turning half-way through to prevent burning. (watch carefully) Let cool.
- Assembly: cut tomatoes into 1/4-inch slices. Using only flat inner slices, arrange tomatoes into 4 stacks on a serving platter, alternating between red and yellow slices (if using yellow tomatoes). Lightly spoon Herbed Buttermilk Dressing over tomato stacks. Sprinkle with roasted corn, edamame or garden peas, chives and dill. Serve immediately.
Notes
Make Ahead and Storage Tips: dressing may be made up to 3 days ahead; cover and refrigerate until serving time. Stir dressing. (If too thick, thin with up to an additional tablespoon of buttermilk.) Tomato stacks are best prepared and assembled just prior to serving. (to prevent sliced tomatoes from becoming watery)
This is a fabulous dish to serve at a barbecue. As long as you are grilling, avoid heating up your oven and grill the corn instead!
If you enjoy garden fresh tomatoes in Summer, you will love my Grilled Asparagus, Peppers 'n Tomato Salad.