Tomato salad with ranch
Creamy Ranch is good for everything, but it’s great for perfectly ripe tomatoes.
3 heirloom tomatoes, sliced or cut into wedges
1 pint mixed cherry tomatoes, halve larger ones
¼ cup full-fat Greek yogurt
2 tablespoons veggie sauce
1 garlic clove, grated
1 small bunch of chives, finely chopped (about ½ cup)
¼ cup finely chopped parsley
¼ cup finely chopped basil
lemon juice to taste
2 tablespoons (or as needed) buttermilk, milk, or water
salt and pepper to taste
Sea salt and olive oil for garnish
1. Arrange the tomatoes on a platter.
2. In a small bowl, whisk together the yogurt, vegenaise, garlic, fresh herbs, and lemon juice. Thin with buttermilk, milk, or water and beat until desired consistency is achieved. Season with salt and pepper and pour over the tomatoes.
3. Garnish with a little more sea salt and a good drizzle of olive oil.
Originally seen in A Simple Summery Dinner
