Salad: United States – Buttermilk-Dill Cucumber Tomato Salad with Toasted Pecans

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

2 cups (300 g) cherry tomatoes, halved
1 large English cucumber, thinly sliced
1 / 2 small sweet (Vidalia) onion, very thinly sliced
3 cups (90 g) baby arugula
1 / 2 cup (60 g) pecan halves, toasted and roughly chopped
2 tbsp (8 g) fresh dill, chopped
1 tbsp (3 g) fresh chives, chopped
1 / 2 cup (120 ml) cold buttermilk
2 tbsp (30 g) plain Greek yogurt
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey (or sorghum syrup)
1 / 4 tsp celery seed
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 tbsp (15 ml) extra-virgin olive oil

Instructions

Toast pecans in a dry skillet over medium heat, stirring until fragrant and slightly darkened, 3–5 minutes; cool, then roughly chop.
In a small bowl, whisk together buttermilk, Greek yogurt, apple cider vinegar, Dijon, honey, celery seed, salt, several grinds of black pepper, and olive oil until smooth and lightly thickened. Adjust seasoning to taste.
In a large bowl, combine cherry tomatoes, cucumber, sweet onion, arugula, dill, and chives.
Drizzle on just enough dressing to lightly coat and toss gently.
Top with toasted pecans and a final pinch of salt and pepper. Serve immediately alongside the entrée.