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Tomato Salad With Jalapeño Ranch

5.0

(2)

tomato salad in white yellow sauce on light pink plate on woven tan surface
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

Good ranch dressing exists beyond the confines of a bottle and this jadeite green version is here to prove it—it’s bright, bold, and punchy thanks to fresh herbs and spicy green chile. I make it in bulk and keep a batch on hand (stores well covered in the fridge up to four days) to layer under tomatoes, drizzle over grilled meat, or slather onto an ear of corn. While listed as optional (it’s really not in my book!), the MSG adds a savory depth that brings all of the other flavors sharply into focus. —Shilpa Uskokovic

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What you’ll need

Recipe information

  • Yield

    4–6 servings

Ingredients

½ cup mayonnaise
½ cup plain thick yogurt (such as Greek or labneh)
1 large jalapeño, stem removed
1 tsp. finely grated lime zest
1 tsp. garlic powder
1 tsp. MSG (optional)
½ cup (packed) coarsely chopped chives, plus more for serving
Kosher salt
2½ lb. mixed heirloom or beefsteak tomatoes, halved, cut into wedges if large
2 Tbsp. extra-virgin olive oil
1 garlic clove, finely grated
Flaky sea salt

Preparation

  1. Step 1

    Blend mayonnaise, yogurt, jalapeño, lime zest, garlic powder, MSG (if using), and ½ cup chives in a blender until smooth. Taste and season dressing with kosher salt; spoon onto a large plate.

    Step 2

    Gently toss tomatoes, oil, and garlic in a large bowl to coat, then arrange on top of dressing. Scatter more chives over and season salad with a large pinch of sea salt.

TagsDinnerLunchSideQuickEasyHealthyishVegetarianGluten FreeNut FreeSaladYogurtDairyTomatoVegetableHeirloom TomatoJalapeñoChileSummerBon Appétit

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