Tomato and Basil Salad


  • 5 vine-ripened Jersey or heirloom tomatoes, cored and sliced into thin wedges
  • 1 small red onion, peeled and finely chopped
  • 1/3 cup fresh basil leaves, thinly sliced into strips
  • 1 small clove garlic, peeled and finely chopped
  • 1/2 cup balsamic vinegar
  • 2 Tbsp cup olive oil
  • Freshly ground black pepper
  • 1 head Bibb lettuce, cored and leaves separated
  • Fresh basil leaves, for garnish


Combine the tomatoes, onion, basil, and garlic in a large bowl, toss with the vinegar and oil to coat, and season with pepper. Arrange about 2 lettuce leaves on each serving plate (try to form them into a “bowl”), spoon some of the tomato salad into the leaves, and garnish with basil. Serves 5.

Nutrition Info Served Together

  • Cals 106
  • Total Fat 5.8g
  • Sat Fat 0.8g
  • Chol 0mg
  • Sodium 10mg
  • Fiber 3g
  • Carbs 13g
  • Pro 2g