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Heirloom Tomato Salad with Buttermilk Ranch

This tomato salad with ranch dressing is one of my favorite summer meals. Juicy sliced heirloom tomatoes, flaky salad, buttermilk ranch dressing, crispy shallots and tons of fresh herbs. It's light, delicious and the epitome of summer.
5 from 7 votes
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buttermilk ranch

  • 1 cup plain greek yogurt or sour cream
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • 3 tablespoons fresh chives or 1 tablespoon dried chives
  • 2 tablespoons fresh dill or 2 teaspoons dried dill weed
  • 1 tablespoon fresh parsley or 1 teaspoon dried parsley
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • big pinch kosher salt and pepper


  • 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


buttermilk ranch

  • Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container- it makes more than you need for this salad. This lasts for about a week! If you don’t want the extra, cut the recipe in half.


  • Heat the olive oil in a large saucepan or skillet over medium heat. Once hot, add in the thinly sliced shallots and toss. Cook, tossing constantly for 5 or 6 minutes. Reduce the heat slightly and cook for another 2 to 3 minutes until golden and crispy. Remove the shallots with a slotted spoon and place them on a paper towel to drain excess grease. If you have extra shallots after using them, I usually store them in a sealed container in the fridge.
  • Slice the tomatoes and cover all over with salt and pepper. I like flaky salt here, but it’s not a must. Drizzle with the ranch dressing. Top with the crispy shallots. Sprinkle on the chives, basil and parsley. Eat!

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