I saw this recipe in Food Network Magazine, it's from The Neely's...you know, the husband and wife TV hosts/restaurateurs from Memphis who work together and hug and kiss their way around the kitchen..."pass me the salt, will you Sugar-bottom? Thanks Honey-pie, you know I just love you so...". Like I believe that! We own a small company...and I am an employee of the company...so I work for the mister. And let me tell you, there is no hug or kiss around the water-cooler! He fires me every other day or I quit...it's an almost impossible situation! (I always demand a signing bonus before going back - I'm not stupid!) Does anyone else work for their spouse? If so, I'd like to know how you do it without wanting to run them through the Xerox into the shredder!
The mister loves tomatoes...even the flavorless ones that are only available this time of year...and I don't usually buy them unless I'm going to roast them. But since I had quit yet again, I decided to make this salad for him as a peace offering...and also because the 4th of July is a little more than a month away and I need to start "auditioning" salads for our annual feast! This salad not only looks amazing it tastes amazing, too! It's made with cherry, grape and Campari tomatoes - the fruit is sweet and flavorful...and it's all tossed in a buttermilk-sour cream dressing with fresh basil...it's summer on a fork.
Tomato Salad with Buttermilk-Basil Dressing - Adapted (slightly) from Food Network Magazine, June 2012 and The Neely's
2 cups red grape tomatoes, halved if large
2 cups yellow cherry tomatoes, halved if large
2 cups Campari tomatoes, quartered, then cut in half
2/3 cup buttermilk
1/4 cup sour cream
3 tablespoons thinly sliced fresh basil leaves
1 small shallot, minced
2 cloves garlic, minced
salt and freshly ground pepper to taste
Put all of the tomatoes in a large serving bowl. Season with salt and pepper and toss. In another bowl, whisk together the buttermillk, sour cream, basil, shallot and garlic. Season with more pepper. Pour dressing over tomatoes, toss to coat. Refrigerate until serving time. Serves 4 to 6.
This tomato salad made the cut and will definitely be on our 4th of July menu...it was every bit as good as The Neely's said it would be (that I'll believe!) and it was a great side to the best quiche ever...and the mister begged me to come back to work today...sucker!