Green Bean and Tomato Salad with Buttermilk Dressing Recipe

Green Bean and Tomato Salad with Buttermilk Dressing Recipe

  • 1/2 cup buttermilk
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons olive oil, divided
  • Kosher salt
  • Freshly ground pepper
  • 1 pound wax or green beans, trimmed
  • 2 large leeks, white and pale-green parts only, halved, cut into 4″ pieces
  • 1 pint cherry tomatoes, halved
  • 1 large heirloom tomato, sliced
  • 1/2 cup thinly sliced fresh mint leaves
  • 1/4 cup chopped fresh chives
  1. Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons oil in a small bowl; season with salt and pepper.
  2. Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.
  3. Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.
  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.
  5. Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.
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