Heirloom Tomato Salad With Low-Fat Buttermilk Dressing and Crumbled Goat Cheese


For the dressing:
3 tablespoons scallions, white and green parts thinly sliced
1 clove garlic, finely minced
1 1/2 tablespoons fresh lemon juice
kosher salt to taste
For the salad:
6 medium heirloom tomatoes, cored and cut into wedges or chunks
1/2 cup onion, thinly sliced
1 tablespoon fresh lemon juice
2 ounces crumbled chevre (soft goat cheese)
Kosher salt and fresh ground pepper to


Whisk together dressing ingredients and chill.
Combine tomatoes, onions, lemon juice, salt and pepper.
Divide tomato mixture between plates, drizzle with dressing and top with crumbled cheese.


Either way, now is when I look for ways to make our tomatoes the star of any dish I use them in. That's the case with this dish. The tomatoes were firm and sweet, with just the hint of acidity from the lemon juice, countered by the tang of onion and the creaminess of the dressing and goat cheese crumbles. Nancy an d I both went back for seconds and she finished off the leftovers the next day before I could even get home! All that flavor was only 73 calories with 3 grams of fat and 2 of fiber per serving.




Wednesday, September 8, 2010 - 5:47am


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