Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain
thoroughly on paper towels. Mix mayonnaise, vinegar, olive oil, salt, and
basil. Pour over tomatoes, crumble bacon over all, and stir to coat
tomatoes with dressing. Serve on lettuce leaves, sprinkled with chives.
Serve at once or refrigerate until ready to serve.
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NOTES : Travels well for picnics in a wide-mouthed thermos jar.
