Either way, now is when I look for ways to make our heirloom 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 and I both went back for seconds and she finished off the leftovers the next day before I could even get home!
½ cup fat-free mayonnaise
¼ cup reduced-fat buttermilk
3 tablespoons thinly sliced green onions
1 ½ tablespoons fresh lemon juice
1 clove garlic, minced
kosher salt to taste
6 medium heirloom tomatoes, cored and cut into wedges
½ cup thinly sliced onion
1 tablespoon fresh lemon juice
kosher salt and freshly ground black pepper to taste
2 ounces crumbled soft goat cheese
Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately.
Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl.
Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.
