Lettuce and Tomato Salad with Crispy Onions and Buttermilk Dressing
A crisp, refreshing salad of tender mixed greens and ripe tomatoes dressed with a creamy buttermilk vinaigrette and crowned with warm, crispy fried onion strings. The tangy dressing balances the fresh vegetables while the onions add a satisfying crunch and subtle sweetness. This classic American salad is perfect alongside any main dish or as a light meal on its own.
- Prep
- 20 min
- Cook
- 8 min
- Total
- 28 min
- Makes
- 4 servings (about 2 cups per plate)
Steps
Before you start
- Wash and dry the lettuce thoroughly so the dressing adheres properly—a salad spinner is ideal
- Slice the onion for frying just before cooking so it stays fresh and crisp
- Have all dressing ingredients measured and ready to whisk together
Make the buttermilk dressing
- In a medium bowl, whisk together the buttermilk, mayonnaise, and apple cider vinegar until smooth and well combined.
- Fold in the chopped chives and parsley.
- Season with salt and pepper to taste.
- Set aside at room temperature while you prepare the salad.
- The dressing can be made up to 4 hours ahead and refrigerated.
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Ready when: Dressing is smooth and herbs are evenly incorporated
Tip: Whisk vigorously to emulsify the buttermilk and mayo, which prevents a separated, watery dressing
Prepare the onions for frying
- Separate the large onion into individual rings and pat them dry with paper towels—any moisture will cause oil to splatter.
- Toss the onion rings with the flour in a small bowl until each piece is lightly and evenly coated.
- This light coating creates extra crispness without being heavy.
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Ready when: Onion rings are dry and evenly coated with flour
Tip: Drying the onions is crucial—wet onions will steam instead of crisp up in the hot oil
Fry the onions until crispyOven 350°F / 175°C
- Heat the vegetable oil in a small skillet (8–10 inches) over medium-high heat until it reaches 350°F (175°C)—a light wisp of smoke should just start to appear above the surface.
- Carefully add the floured onion rings a handful at a time, stirring gently with a slotted spoon or fork to separate them.
- Fry for 3–4 minutes, stirring occasionally, until the onions are golden brown and crisp throughout.
- Use a slotted spoon to transfer them to a paper towel–lined plate and season immediately with a light sprinkle of salt and pepper.
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Ready when: Onions are golden brown, crispy, and no longer translucent; they hold their shape when lifted
Tip: Don't crowd the pan—frying too many onions at once drops the oil temperature and they'll turn soggy instead of crispy. Work in batches if needed
Assemble the salad
- Place the dried mixed greens in a large bowl and season lightly with salt and pepper.
- Add the tomato wedges to the greens.
- Drizzle about three-quarters of the buttermilk dressing over the salad and gently toss to coat all the leaves evenly.
- Be gentle so you don't bruise the greens.
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Ready when: All greens are evenly coated with dressing and no dry leaves remain
Tip: Don't overdress—you can always add more dressing at the table, but oversaturated greens become limp within minutes
Plate and finish
- Divide the dressed salad among four plates or a serving platter.
- Top with the warm crispy onions and any remaining dressing on the side.
- Serve immediately while the onions are still warm and crisp.
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Tip: Add the crispy onions just before serving—if they sit on warm salad, they'll soften from the heat and moisture
Good to know
Tips
- To avoid a watery salad, wash and spin-dry the lettuce thoroughly, and don't dress it more than 10 minutes before serving
- For extra flavor, toast a pinch of garlic powder or onion powder into the flour coating before frying the onions
- If your dressing breaks or looks separated, add a tablespoon of cold water and whisk vigorously to bring it back together
- This salad pairs beautifully with grilled chicken, roasted fish, or as a side to hearty main dishes like meatloaf or pot roast
Make ahead
The buttermilk dressing can be made up to 4 hours ahead and stored in the refrigerator. Stir before using. The onions are best fried and served within 15–20 minutes of cooking but can be fried up to 1 hour ahead and reheated in a 350°F (175°C) oven for 2–3 minutes to restore crispness.
Storage & reheating
This salad is best served immediately after assembly. If you have leftover dressed salad, cover it and refrigerate for up to 4 hours, though the greens will soften. Store the dressing separately in an airtight container in the refrigerator for up to 5 days. Store leftover crispy onions in an airtight container at room temperature for up to 1 day; reheat in a 350°F (175°C) oven for 2–3 minutes before serving.
Substitutions
- apple cider vinegar → white wine vinegar or fresh lemon juice. Any adds acidity; lemon juice brings brightness but no color. Use the same amount.
- fresh chives → fresh scallions, thinly sliced (white and light green parts only). Scallions add more onion punch; use about 2 tablespoons (6 g) total.
- yellow onion, large → red onion or sweet Vidalia onion. Red onions are milder and less sweet when fried; Vidalia onions are naturally sweeter. All work well with similar timing.
- mixed salad greens (romaine, iceberg, and leaf lettuce blend) → romaine hearts, butter lettuce, or arugula. Any green works; adjust quantity based on density. Arugula will add a peppery bite.
