This herby buttermilk dressing is light, bright, and perfect for summer salads. It’s made with tangy buttermilk, white-wine vinegar, and olive oil with a generous amount of fresh herbs. It’s easy enough to whip up at a moment’s notice, and won’t weigh down or overpower delicate produce. Plus, it’s an excellent use for the leftover buttermilk you may have in your fridge after a baking project or the homegrown herbs that might be getting out of control in your garden. Think of this dressing as ranch’s perky, less creamy cousin. Drizzle it on everything from green salads to platters of fresh, juicy tomatoes to potato salads. It’s big on flavor but easy on effort, and may become your new go-to summer dressing.
Buttermilk Vinaigrette vs. Ranch Dressing
Our tangy buttermilk vinaigrette is similar to a classic ranch dressing. Both have a buttermilk base and herby flavor profile, but this buttermilk vinaigrette has a much brighter taste and lighter consistency.
In addition to buttermilk, ranch dressing is typically made with sour cream and mayonnaise, the one-two punch that gives it its signature rich and creamy mouthfeel. Ranch also includes garlic, which we leave out of this vinaigrette to let the herbs shine (though you can certainly toss in a bit of grated garlic or a few shakes of garlic powder, if desired).
Storing Fresh Herbs at Home
You’ll need a quarter cup of dill, tarragon, or chives for this recipe, plus half a teaspoon of thyme, oregano, or marjoram. When you get them home from the store, wrap the herbs in damp paper towels, then transfer to a resealable bag, press out air, and store in the refrigerator’s crisper drawer.
Kept this way, fresh herbs should last for at least one week. Plus, rinsing them ahead of time will make it extra easy to add them to recipes whenever you need them.
Hardy herbs like thyme and oregano have a deeper, earthier flavor than tender herbs like chives, dill, and tarragon. Used together, they bring a balanced, complex flavor to this simple dressing.