Green Bean and Tomato Salad with Buttermilk Dressing
A fresh and vibrant salad featuring crisp green beans, tender leeks, and juicy tomatoes, all tossed in a creamy buttermilk dressing and garnished with fresh herbs. This colorful dish combines crisp vegetables with a tangy, creamy dressing.
Ingredients
- •½ cup buttermilk
- •2 teaspoons fresh lemon juice
- •½ teaspoon garlic powder
- •½ teaspoon onion powder
- •3 tablespoons olive oil
- •¼ teaspoon Kosher salt
- •¼ teaspoon Freshly ground pepper
- •1 pound wax or green beans
- •2 large leeks
- •1 pint cherry tomatoes
- •1 large heirloom tomato
- •½ cup fresh mint leaves
- •¼ cup fresh chives
Cooking Instructions
- 1.
Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons oil in a small bowl; season with salt and pepper.
5 min
- 2.
Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.
3 min
- 3.
Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.
3 min
- 4.
Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 tablespoons oil and toss to combine; season with salt and pepper.
8 min
- 5.
Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.
3 min
