Buttermilk Dressings for Tomatoes

Moosewood Restaurant, New Classics


c buttermilk

1 T. cider vinegar

1/4 c. prepare mayonnaise or plain yogurt

Salt to taste

1 T. vegetable oil

tsp. ground black pepper


In a blender, combine all of the dressing ingredients and puree until smooth.  Drizzle the dressing over 2 pounds of sliced tomatoes or tomato wedges.  Extra dressing should keep covered in a refrigerator for 3 to 4 days.



For Dill buttermilk dressing, add 2 T. of chopped fresh dill and an extra T. of vinegar (good on cucumbers, too)

For Curried buttermilk dressing, add 1 tsp curry powder, tsp. crushed red pepper flakes, and tsp. turmeric (hard boiled eggs good here, too)

For Cumin buttermilk dressing, add tsp. ground cumin and tsp. ground cardamom (add corn kernels and chopped scallions with this, too)