In a medium bowl, whisk together 0.5 cup mayonnaise, 0.5 cup buttermilk and 0.25 cup sour cream until smooth and slightly thick. Add 1 tsp lemon juice, 0.5 tsp white wine vinegar and 0.5 tsp Dijon mustard and whisk to combine.

Stir in minced garlic (1 clove), finely chopped parsley (1 tbs), chives (1 tbs) and dill (1 tsp). Add 0.5 tsp honey if you prefer a touch of sweetness.

Season the dressing with 0.25 tsp kosher salt and 0.25 tsp freshly ground black pepper. Taste and adjust: add more buttermilk for a thinner consistency or more salt/ lemon for brightness.

Cover and refrigerate for at least 15 minutes to let flavors meld (can be made up to 48 hours ahead). Stir or whisk again before serving.

Salad

Prepare vegetables

Wash and thoroughly dry 4 cups mixed salad greens in a salad spinner or by patting with paper towels. Cut 12 baby heirloom tomatoes in half. Using a mandoline or sharp knife, thinly slice 1 watermelon radish into rounds (about 1/8 inch thick); if slices are large, quarter them.

Place the dried greens into a large mixing bowl. Scatter halved tomatoes and sliced watermelon radish over the greens.

Dress and finish

Drizzle about 1–2 tbs of house ranch dressing over the salad (start with 1 tbs and add more to taste). Toss gently to coat the leaves evenly. Crumble 0.5 cup feta or goat cheese over the top.

Finish with 1 tbs extra-virgin olive oil drizzled lightly, then season with 0.5 tsp flaky sea salt and 1 tsp freshly cracked black pepper. Serve immediately with additional dressing on the side.