Tomato & Basil Salad by The City Tavern

Sherry Blizzard


This comes from the The City Tavern and is good. Tomatoes were slow to gain popularity in the New World because many believed that this member of the nightshade family was poisonous. However, Thomas Jefferson, who was introduced to tomatoes in France, where they were called "love apples," championed them tirelessly. He was the first American to plant what he called "tomatas" at Monticello and in the White House, virtually forcing friends and guests to shrug off their prejudices and give them a try. He even went so far as to eat a tomato in public to prove that they weren't poisonous.


★★★★★ 1 vote

10 Min
No-Cook or Other


  • 4
    vine-ripe tomatoes or heirloom...cored and sliced into thin wedges
  • 1 small
    red onion, chopped fine
  • 1/3 c
    fresh basil, thinly sliced 2" long 1/8" wide
  • 1 clove
    garlic, minced fine
  • 1/2 c
    balsamic vinegar or red wine vinegar
  • 1/2 c
    olive oil, walnut oil or sunflower oil
  • ·
    salt and pepper to taste
  • 1
    head, boston bibb lettuce (i prefer butter leaf)
  • ·
    fresh basil leaves to garnish

How to Make Tomato & Basil Salad by The City Tavern


  1. Core and slice the tomatoes. To a bowl, combine tomatoes, onion, basil and garlic. Toss with vinegar and oil to coat. Season with salt and pepper.
  2. Arrange about 2-4 lettuce leaves on each serving plate (try to form a "bowl" spoon some of the tomato salad into the leaves and garnish with leaves.
  3. The wording in the Personal Note comes directly from the cookbook on page 114. I hope you enjoy this refreshing salad.

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