CHEF JEFF — ONE BYTE AT A TIME: Cherry Tomato Salad

This dish will help to keep things light at the summer picnic table, lending balance to the brats and burgers on the grill.

Cherry Tomato Salad

6 cups red and yellow cherry tomatoes, cut in half if large

Kosher salt

Freshly ground black pepper

2/3 cup buttermilk

¼ cup sour cream

3 tablespoons thinly sliced fresh basil leaves

1 shallot, minced

2 cloves garlic, minced

Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.

In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle dressing over tomatoes and toss.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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