This tomato salad with buttermilk ranch is a favorite summer meal: juicy heirloom tomato slices, flaky salt, creamy ranch, crisp shallots and plenty of fresh herbs. Light, bright and absolutely summery.
Tomato season is at its peak — the fruit is sweet, juicy and begging to be eaten simply.
This version features ripe heirloom tomatoes drizzled with a homemade buttermilk ranch, finished with pan-crisped shallots and a generous handful of chopped herbs. The contrast of textures — creamy dressing, crunchy shallots, tender tomato — makes each bite memorable and perfectly summery.
Right now, tomatoes taste almost candy-like — wonderful on their own or in classic preparations like BLTs and Caprese-style salads. When they’re this good, a simple, focused salad is all you need.
This salad is an easy riff on a longtime family tomato salad: ripe slices, bold seasoning and a creamy element. Here I use a buttermilk-based ranch for tang and silkiness, crisp the shallots in a skillet (no deep frying required), and finish with chives, basil and parsley.
The dressing is easy to blend and keeps in the fridge for about a week, so you can make it ahead. I prefer buttermilk instead of regular milk for a tangier, richer ranch — it feels like the real thing and pairs beautifully with sweet tomatoes.
Crisp shallots add a savory crunch. I thinly slice shallots, heat a little olive oil in a skillet and cook them, stirring often, until golden and crunchy. Drain them on paper towels and save any extra in a sealed container for topping other dishes.
Use plenty of fresh herbs: chives, basil and parsley are my go-tos, but use whatever you have on hand. They brighten the salad and give every bite a fresh finish.
How this comes together
Blend the ranch ingredients until smooth and refrigerated until serving. Crisp the shallots in a skillet with a little olive oil, stirring so they color evenly, then drain. Slice ripe heirloom tomatoes into ½-inch rounds, season generously with flaky salt and pepper, drizzle with ranch, scatter the shallots and finish with chopped herbs. Serve immediately.
The finished salad is salty and crunchy, sweet and juicy, with herbaceous freshness and creamy tang. It feels like summer on a plate and is simple enough to make any night.
Heirloom Tomato Salad with Buttermilk Ranch
Heirloom Tomato Salad with Buttermilk Ranch
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Ingredients
Buttermilk Ranch
- 1 cup plain Greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup buttermilk
- 3 tablespoons fresh chives (or 1 tbsp dried)
- 2 tablespoons fresh dill (or 2 tsp dried)
- 1 tablespoon fresh parsley (or 1 tsp dried)
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- big pinch kosher salt and pepper
Salad
- 4 shallots, thinly sliced
- 3 to 4 tablespoons olive oil
- kosher salt and pepper
- 3 large heirloom tomatoes, sliced into ½ inch rounds
- fresh chives, for topping
- fresh basil, for topping
- fresh parsley, for topping
Instructions
Buttermilk Ranch
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Add all ranch ingredients to a blender or food processor and blend until smooth. Chill in a sealed container — it keeps about a week. If you prefer less dressing, halve the recipe.
Salad
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Heat olive oil in a large skillet over medium. Add thinly sliced shallots and toss; cook, stirring frequently, about 5–6 minutes. Lower heat and cook 2–3 more minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels. Store extra shallots in a sealed container.
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Slice tomatoes into ½-inch rounds and season all over with salt and pepper (flaky salt is lovely). Drizzle with ranch, top with crispy shallots and scatter chives, basil and parsley. Serve immediately.
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