Tomato-Peach Salad with Herbed Buttermilk Dressing

Now is the season for homegrown tomatoes and peaches, and if you’ve never tried the two together, you’re in for a treat. This simple salad, adapted from a recipe by Bill Smith in Southern Living, has all the flavors of a BLT without the bread — with a surprise burst of tangy sweetness that brings out the best in the tomatoes. If you don’t eat bacon, feel free to use a plant-based substitute, or use sliced, toasted almonds instead. Serves 4-6. – Susan Puckett

Dressing:

• 2/3 cup mayonnaise

• ½ cup buttermilk

• ¼ cup plain Greek yogurt

• ½ cup finely chopped fresh herbs such as basil, thyme, marjoram, or parsley, plus more for garnish

• 1 tablespoon fresh lemon juice

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

Salad:

• 4 to 6 medium-size firm ripe peaches, unpeeled

• 1 to 1 ½ pounds mixed cherry and beefsteak heirloom tomatoes (or any ripe summer tomato)

• 4 ounces baby arugula or Little Gem lettuce

• 8 bacon slices, cooked and crumbled (about 1 cup), or plant-based substitute

• ¾ teaspoon kosher salt

Instructions

1. Make the dressing: At least 30 minutes (or up to 2 days ahead) before you plan to serve it, whisk together the mayonnaise, buttermilk, and yogurt in a small bowl until well combined. Stir in the herbs. Cover and refrigerate until chilled.

2. Meanwhile, make the salad: Slice the peaches into ½ to 1-inch wedges. (These can be covered and chilled up to a day ahead of time.) Just before serving, slice the beefsteak tomatoes into ½- to 1-inch wedges and cut the cherry tomatoes in half. Sprinkle the tomatoes evenly with the remaining salt and set aside.

3. Assemble the salads: Divide the lettuce evenly among 4 to 6 plates. Arrange the tomatoes and peaches on top of the lettuce. Sprinkle with the bacon. Drizzle each salad with 2 tablespoons of dressing and garnish with additional herbs. Serve immediately with the remaining dressing on the side.

Susan Puckett is an Atlanta-based food writer and cookbook author.