It is hard to imagine a New Orleans summer being known for anything other than its oppressive heat. Surely if you aren't a local that is how you would most rapidly associate our summer months. Shoot, even if you are a local, it is pretty hard to deny this place is hot - really hot! But I think foodie New Orleanians (aren't all New Orleanians foodies?) have two things to get us through these rough hot months of summer: snowballs and creoles. Creole tomatoes are the delicacy of the summer months here in New Orleans and it is hard not to be totally addicted to these thick, meaty, juicy, bright red tomatoes. I don't even really like tomatoes, but I can't get enough of the perfect creoles offered in South Louisiana. You can find them anywhere from the local supermarkets and roadside stands to your Great Uncle's backyard garden. I don't remember a summer day growing up where my Grannie didn't have at least three creoles resting on her windowsill above her kitchen sink just waiting for their turn in the daily rotation of creole tomato sandwiches or creole tomato salad.
I have been buying a few creole tomatoes each week and finding different ways to incorporate them into our weekly dinners. I have exhausted the more expected combinations and was thrilled when I came across this recipe. It advertises this dressing as "tomato's new best friend" and I new immediately which type of tomato would round out this "friendship" perfectly.
Cucumber Basil Buttermilk Dressing
Adapted from Southern Living June 2013
- 4 cups peeled, seeded, and thinly sliced cucumbers (about 4 large cucumbers)
- 2 teaspoons table salt
- 1 1/2 cups Non-Fat Greek yogurt
- 1 1/2 cups light mayonnaise
- 2 tablespoons finely grated sweet onion (about 1/2 large onion; do not use juice)
- 1 tablespoon finely grated garlic (about 3 large garlic cloves)
- 1/2 cup chopped fresh basil
- 1/2 cup whole buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Toss together first 2 ingredients; drain in a colander 30 minutes.
Mix together yogurt and next 9 ingredients using a rubber spatula.
Until well combined.
Stir in cucumbers; let stand 30 minutes.
Cut thick tomato slices and server dressing drenched over the top. Finish with a sprinkle of fresh basil and cracked black pepper. Refrigerate dressing for up to 2 days. This makes a TON of dressing, so halve the recipe if you are only looking to serve this once.
Click Here for My Adapted Printable Recipe