I’m drowning in tomatoes — in the best way! My garden has been incredibly productive this season. I’ve been making so many sauces and salads that I feel like I might turn into a tomato. All kidding aside, I’m proud of how well the garden did. This year’s harvest has offered an abundance of tomatoes, peppers, herbs, chives and green onions. I’m already planning to add even more vegetables next season, though I may need a bigger plot or a new spot to expand.

I refuse to top these fresh salads with store-bought dressing, so I’ve been making dressings at home. They’re healthier, economical and tailor-made for the vegetables coming out of my yard. Recently we’ve enjoyed a lot of Creamy French, but I wanted a change. With garlic, Parmesan and fresh herbs on hand, I created this creamy garlic and Parmesan herb dressing — a simple, fresh option that brings garden salads to life.

Making this dressing is effortless. Add the ingredients (except the oil) to a blender, blend until smooth, then remove the small center lid piece and slowly drizzle in the oil while the blender runs. In minutes you’ll have a silky, well-emulsified dressing. Chill it for a couple of hours to let it thicken and let the flavors meld.

This dressing is versatile. Use less milk for a thicker dip or sauce, omit or swap the sugar for a sweetener if needed, and change the herb proportions to highlight your favorites. Add lemon zest for brightness or increase the garlic for a bolder kick. It’s easy to adapt to dietary needs and personal taste.

Enjoy summer produce at its peak by pairing it with a homemade dressing like this one. Whip up a large salad for dinner and savor the freshness. Homemade dressings keep well in the refrigerator and elevate simple vegetables into a memorable meal.

My go-to salad: torn lettuce, garden-fresh tomato wedges, thinly sliced cucumber, lean roast turkey and roast beef, co-jack or sharp cheddar and havarti cheeses, paper-thin red onion, thinly sliced cubanelle peppers, and chopped hard-boiled egg for added protein. It’s a healthy, chef-style salad that’s both satisfying and low-calorie.

Yield: almost 1 quart

Creamy Fresh Garlic & Parmesan Herb Salad Dressing

Ingredients

1 cup mayonnaise
1/2 cup thick sour cream (such as Daisy)
1/4 of a small sweet onion, cut into small wedges or pieces
1 Tbsp apple cider vinegar or fresh lemon juice
4 Tbsp Parmesan cheese, very finely grated
2 Tbsp milk
1 Tbsp fresh oregano, chopped (or 1 tsp dried)
1 Tbsp fresh parsley, chopped (or 1 tsp dried)
2 tsp fresh basil chiffonade (or 1/2–3/4 tsp dried)
1 tsp sugar (optional)
1/8 tsp regular or spicy brown mustard
2 large garlic cloves, pressed
1/4 tsp table salt
1/4 tsp coarse ground black pepper
3/4 cup salad oil

Instructions

Add all ingredients except the oil into a blender and blend until smooth.
Remove the center piece of the lid. With the blender running, slowly drizzle in the oil to emulsify.
Pour the dressing into a 1-quart mason jar or cruet.
Chill for at least 2 hours. The dressing will thicken as it chills.