I used to think I didn’t like tomatoes. But then a few years ago I tasted a tomato grown in an actual garden, picked off of the vine at the perfect moment of ripeness, and I discovered what all the fuss was about. It turns out what I don’t like is bad tomatoes.
Garden-grown tomatoes are magical. Juicy, sweet, and almost zingy, they are one of my favorite summer indulgences. Slice them up and serve them with every meal…salt, pepper, a drizzle of olive oil if you’re in the mood. A platter of beautiful ripe tomatoes is summer incarnate.
When the tomatoes are ripe and the temperatures are sky-high, there is nothing more satisfying than a platter full of juicy heirloom varieties drizzled with Basil Green Goddess Dressing.
The truth? This dressing is amazing on just about anything…salad, sandwiches, saltines (no shame). But it really sings when paired with perfectly plump heirloom tomatoes, dressed only with a sprinkle of sea salt and a bit of black pepper.
When it comes to summer entertaining, we are all looking for short cuts. One of my favorite tips is to assemble as many room temperature dishes that can stand alone and cut down on the amount of heat required in the kitchen. This tomato platter perfectly fits the bill.
Basil Green Goddess Dressing
- 1 cup mayonnaise
- 6 green onions roots removed, cut into 1-inch segments
- 1 cup fresh basil leaves by weight, 1/2 ounce
- 1/4 cup fresh lemon juice
- 2 cloves garlic
- 2 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1 cup sour cream
- Combine all the ingredients in the bowl of a food processor. Process until fully combined.