Green Bean and Tomato Salad with Buttermilk Dressing

Ingredients for Green Bean and Tomato Salad with Buttermilk Dressing

• 120ml buttermilk

• 2 teaspoons fresh lemon juice

• 1/2 teaspoons garlic powder

• 1/2 teaspoons onion powder

• 3 tablespoons olive oil, divided

• Kosher salt

• Freshly ground pepper

• 450g wax or green beans, trimmed

• 2 large leeks, white and pale-green parts only, halved, cut into 4" pieces

• 575ml cherry tomatoes, halved

• 1 large heirloom tomato, sliced

• 1/2 cup thinly sliced fresh mint leaves

• 1/4 cup chopped fresh chives

Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoon oil in a small bowl; season with salt and pepper.

Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.

Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.

Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 tablespoons oil and toss to combine; season with salt and pepper.

Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.