3largeheirloom tomatoessliced into 1/4 inch rounds
1pintheirloom cherry tomatoeshalved
olive oil for drizzling
1cfull-fat Greek yogurt
1/2cloosely packed basil leaves
salt and pepper
In a blender or food processor pulse together the yogurt, buttermilk, basil leaves, shallot, and garlic until smooth and pourable. Taste and season as needed with salt and pepper.
Arrange the sliced tomatoes and cherry tomatoes on a platter. Drizzle with olive oil and season with salt and pepper. Pour the buttermilk-basil dressing over the tomatoes and top with the fresh basil leaves. Serve immediately!
Buttermilk Basil dressing can be made up to three days ahead of time. Store in the refrigerator in a jar with a tight-fitting lid.