- ½ cup mayonnaise
- ½ cup buttermilk
- 2 green onions, white and pale green parts only, minced
- 2 tsp minced fresh dill or oregano
- 1 small clove garlic, minced to a paste
- ½ to 1 tsp white wine vinegar
- Kosher or sea salt and freshly ground black pepper
- Tomatoes in a variety of colours and sizes, including cherry, grape, or pear tomatoes, plus beefsteak, yellow and heirloom varieties
- Kosher or sea salt & freshly ground black pepper
- Red or white wine vinegar
- 4 thick slices bacon, cut into 1-inch piece
- 4 small handfuls of arugula, basil, or other soft baby greens
- Buttermilk Salad Dressing: In a bowl, whisk together the mayonnaise and buttermilk, then whisk in the green onions, dill, garlic, and 2 tbsp chopped tomato. Add the vinegar to taste, then season with salt and pepper. Use the dressing immediately, or cover and refrigerate for up to 3 days.
- Slice the large tomatoes and arrange them on a serving platter. Season with salt and pepper and sprinkle with vinegar. Cut small tomatoes in half and set aside.
- Put the bacon in a large cold skillet and set over moderately low heat. Cook, turning the bacon often with tongs, until the pieces are crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Spoon the dressing over the tomatoes. Top with the arugula, and scatter the halved small tomatoes and the crisp bacon on top. Serve immediately.