Green Bean and Tomato Salad with Buttermilk Dressing
['1/2 cup buttermilk', '2 teaspoons fresh lemon juice', '1/2 teaspoon garlic powder', '1/2 teaspoon onion powder', '3 tablespoons olive oil, divided', 'Kosher salt', 'Freshly ground pepper', '1 pound wax or green beans, trimmed', '2 large leeks, white and pale-green parts only, halved, cut into 4" pieces', '1 pint cherry tomatoes, halved', '1 large heirloom tomato, sliced', '1/2 cup thinly sliced fresh mint leaves', '1/4 cup chopped fresh chives']
Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons oil in a small bowl; season with salt and pepper.
Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.
Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.
Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 tablespoons oil and toss to combine; season with salt and pepper.
Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.
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