Start to finish: 1 hour (40 active)
Servings: 4

For the dressing:
½ cup buttermilk
1/3 cup mayonnaise
2 tablespoons finely chopped mixed fresh herbs (such as tarragon, chives, and parsley)
1 tablespoons fresh lemon juice
1 teaspoon minced garlic
Kosher salt and black pepper

For the crispy tomatoes and salad:
Two firm ripe beefsteak tomatoes (10-12 ounces each)
2 cups assorted cherry tomatoes, halved
Kosher salt
1 large egg
2/3 cup buttermilk
¾ cup cornmeal
¼ cup all-purpose flour
1 ounce finely grated Parmigiano-Reggiano
¼ cup extra-virgin olive oil

Make the dressing: In a medium bowl whisk together all the ingredients and add salt and pepper to taste.

Make the crispy tomatoes: Slice the beefsteak tomatoes crosswise, 1/3-inch thick. (You should get 4 slices from each tomato.) Sprinkle both sides of each slice with salt and let drain on a cake rack for at least 20 minutes. Halve the cherry tomatoes, in a bowl sprinkle them with salt and let them stand for at least 20 minutes.

Meanwhile in a shallow bowl or pie plate beat the egg; add the buttermilk and whisk until combined well. In a separate shallow bowl stir together the cornmeal, flour, cheese and 1/4 teaspoon salt.

Pat the large tomatoes dry with paper towels. Coat half of them with the buttermilk mixture, letting the excess drip off and then dip them in the cornmeal mixture making sure they are coated all over. In a large nonstick skillet heat 2 tablespoons of the oil over medium high heat. Add the coated tomatoes and cook them until golden, about 2 minutes a side. Transfer 2 slices to each of two plates. Repeat the procedure with the remaining tomato slices, buttermilk mixture cornmeal and oil and transfer those slices to 2 more plates. Spread the cherry tomatoes on paper towels and quickly pat dry. Mound one fourth of the cherry tomatoes on top of each portion and drizzle with the buttermilk dressing.