- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons prepared horseradish
- Flaky sea salt
- Freshly ground black pepper
- 2 1/2 pounds heirloom tomatoes and cherry tomatoes, chopped into different sizes
- 2 scallions, thinly sliced
- In a small bowl, whisk the mayonnaise with the buttermilk and horseradish and season with salt and pepper. Arrange the tomatoes on plates and top with the scallions. Drizzle the dressing all around and serve right away.