Heirloom Tomato Salad with Basil Green Goddess Dressing

20120821-190924.jpg Oh man, does anyone else think that today should be Friday? And can you believe it's almost September? Crazy!

Last Friday, I had dinner at Coppa with AOC where the special was this delicious heirloom tomato salad with green goddess dressing. The thought of mayo (gross) and sour cream (gross) as a dressing made me think that it was pretty, well, gross, but I tried it anyway and boy am I not sorry. The lemon juice makes the dressing refreshing and delicious, complimenting the tomatoes well. I also chose to put the dressing on the bottom of the plate, not tossing the tomatoes to coat, so that I could choose the proportions of it with each bite. Makes for a delicious side dish or even a light dinner. Yum Yum.

Basil Green Goddess Dressing (Adapted from Ina Garten):

  • 1/2 cup mayo
  • 1/2 cup chopped scallions and/or chives
  • 1/2 cup fresh basil leaves
  • juice of 1 lemon
  • 1 clove chopped garlic
  • 1 tsp anchovy paste
  • 1/2 cup sour cream
  • lots of salt & pepper

Place everything but the sour cream in a blender or food processor. Blend until smooth. Fold this into the sour cream. Refrigerate to firm up.

Using a spoon, dollop the mixture into the bottom of a bowl. Cut the heirlooms up in bite sized pieces and place on top. This would be great tossed with some arugala with toasted pine nuts on top. I topped with crispy prosciutto. Treat yo'self.