SERVES 4
All winter I look forward to late summer when the tomatoes from the local farms are bursting with flavor. This salad showcases not only the tomatoes but also lots of fragrant herbs in the Green Goddess dressing. Typically, I will use any variety of herbs; anything leafy and green is great but stay away from hearty herbs, such as rosemary, sage, and thyme.
FOR THE GREEN GODDESS DRESSING
½ cup fresh cilantro leaves
¼ cup fresh tarragon leaves
¼ cup fresh flat-leaf parsley leaves
⅓ cup mayonnaise
½ cup sour cream
½ ripe avocado
2 scallions
1½ teaspoons fresh lemon juice
1 garlic clove
½ teaspoon kosher salt
FOR THE SALAD
2 pounds ripe tomatoes, cored and sliced
1 pint cherry tomatoes, halved
2 scallions, thinly sliced
Nasturtium flowers, chervil, or tarragon leaves
Extra-virgin olive oil
Freshly cracked black pepper
TO MAKE THE DRESSING: Wash the herbs in a bowl of cool water and pat dry. Coarsely chop the herbs and place them in a blender. Add the mayonnaise, sour cream, avocado, scallions, lemon juice, garlic, and salt and process until pureed. Refrigerate until ready to use. (The dressing can be stored for up to 2 days in the refrigerator but may thicken a bit. If so, it can be thinned with a little buttermilk or extra lemon juice.)
TO MAKE THE SALAD: Arrange the tomatoes on a platter. Drizzle with the dressing. Garnish the salad with the sliced scallions, nasturtium flowers, and extra herbs. Finish with a light drizzle of oil and freshly cracked black pepper. Serve.