6 cups red and yellow cherry tomatoes, halved if large
Kosher salt and freshly ground pepper
⅔ 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 the dressing over the tomatoes and toss.
Photograph by Kat Teutsch