Cucumber and Tomato Salad with Buttermilk Dressing

Via member Peg Monahan: We grow tomatoes, cucumbers, and herbs in our home garden, so I am always on the lookout for recipes that use all three (preferably in copious quantities!). I found this one last year on epicurious.com, and we like it so much, I make it once a week from mid-August to October. It's simple, delicious, and quick to make. (Cooks' note: I use low fat mayonnaise and fat free buttermilk--who needs the fat and calories from the real stuff?--and whatever varieties of tomatoes we have on hand. The buttermilk dressing can be made without chives one day ahead and chilled, covered; whisk in chives before serving. For more variety, stir in other finely chopped herbs such as basil, thyme, or tarragon.)

Cucumber and Tomato Salad with Buttermilk Dressing
2 cups mayonnaise
1 1/2 cups well-shaken buttermilk
2 tablespoons white-wine vinegar
1/2 cup finely chopped fresh chives
6 medium cucumbers, peeled and cut into 1-inch pieces
8 beefsteak tomatoes, cut into 1/2-inch wedges
2 heads iceberg lettuce, cored and cut into 2-inch chunks

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.
Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing.