We hate the idea of throwing out green tomatoes. With the tomato plants finally pulled, we know it will be months before we see them again. But we also can’t fry them all. Some are simply too small. So we’ve been looking for ways to keep them from going to waste. This salad dressing hit the spot and was the perfect complement to a kale salad.
Green Tomato and Buttermilk Salad Dressing
- 1 cup, coarsely chopped green tomatoes
- 1/2 cup buttermilk
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp chopped fresh basil
- salt/pepper to taste
Puree green tomatoes with a tablespoon of the olive oil. Push puree through strainer. Reserve the juice discard the pulp. Stir in remaining ingredients and season to taste. Pour over a salad of mixed greens, kale, red cabbage and shredded carrot.