Rebuilt Cherry Tomato & Buttermilk Basil Salad

I was flipping through the Food Network Magazine the other day and stumbled upon The Neelys’ Cherry Tomato Salad with Buttermilk-Basil Dressing. It looked like a picture-perfect summer salad to serve alongside grilled meats or to have as a salad at picnics of any kind.

To make it even healthier, a few lighter products were substituted and the results were fantastic. Sometimes for simple recipes like this, all it takes is a couple product swaps to make a healthier difference.

Why Healthy

  • Cherry Tomatoes are an excellent source of vitamins A and C and a good source of vitamin K and potassium. Tomatoes are widely known for their outstanding antioxidant content, especially the concentration of lycopene.
  • Fresh herbs used in salads and dressings help to add flavor without adding fat.



Buttermilk Tomato Salad

A lighter version of a tasty summer side dish.


6 Cups Cherry Tomatoes, Halved
Freshly Ground Pepper & Freshly ground Sea Salt
2/3 Cup Low Fat Buttermilk
Cup Light Sour Cream
2 Garlic Cloves, Minced
Cup Chives, Chopped (A Large Handful) or Green Onions
4 Tablespoons Fresh Basil Leaves, Thinly Sliced
Basil Leaves For Garnish


Place the cherry tomatoes in a bowl and season with salt and pepper.
In a small bowl, add the buttermilk, sour cream, garlic, chives or green onions, and basil and whisk well.
Pour most of the dressing over the cherry tomatoes and toss well to coat, adding more dressing if necessary.
Serve immediately or refrigerate 1-2 hours to allow flavors to blend. Garnish and serve.


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