Buttermilk Dressing

Everything about this dressing makes me happy. For starters, we were inspired by a dish from Brian Dunsmoor of Hatchet Hall in Culver City, a hop and a skip from our home base in Santa Monica. This bright salad was a precursor to an insanely delicious crawfish boil (happy point #1), it was the first really great watermelon of the season (#2) and even after 4 helpings, we still had room for crawfish (#3, 4 & 5).

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To make the salad, toss 1 small, diced watermelon with 3 small Persian cucumbers, also diced, with 2 tsps salt, a touch of lime zest and 5-6 chopped Thai basil leaves. It’s important to salt and toss the dressing into the salad just before serving to avoid macerating the juice out of the watermelon.


Buttermilk Dressing (for everything, especially watermelon salad)

1 tsp Minced garlic
1 tsp Champagne vinegar
1 tsp Kosher salt
pinch of Black pepper
1/2 cup Buttermilk (full fat is best)
1 tsp Minced chives


  1. Whisk all ingredients together. Taste and season with salt and pepper.