Crisp romaine, juicy cherry tomatoes, cool cucumber, shredded carrots, sliced radishes, and a few threads of red onion make up the crunchy base of this salad, and every bite delivers that classic garden-fresh contrast of textures. The dressing comes together with fresh garlic, chives, dill, and parsley whisked in for a herby, tangy finish, plus a touch of white wine vinegar and onion powder for depth. Chilling the dressing for a bit lets those flavors really meld, so it thickens up and clings beautifully to every leaf. This is the kind of big, colorful vegetable-forward bowl that fits right in with an everyday Mediterranean-style way of eating, especially when you're loading up on fresh produce and herbs. It's a great option to toss together for a light lunch or an easy side, and it holds up well with extra dressing on the side for serving.
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In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth. Add the garlic, chives, dill, parsley, white wine vinegar, onion powder, and dried mustard, then whisk again until fully combined. Season with salt and pepper to taste.
Cover the dressing and refrigerate for at least 30 minutes, until the flavors have melded and the dressing has thickened slightly.
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