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Tomato, Montrachet And Basil Salad

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Ingredients
  Ripe tomatoes 6 Large
  Purple onion 1 Medium
  Basil puree 1⁄4 Cup (4 tbs)
  Black olives 1⁄4 Cup (4 tbs) (Nicoise Or Other Imported)
  Chopped italian parsley 1 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs) (Best Quality)
  Red wine vinegar 1 Dash
  Freshly ground black pepper To Taste
  Montrachet cheese/6 ounces of other mild creamy chevre 1⁄2 Ounce
  Salt To Taste
Directions

Core tomatoes, cut into thick slices, then cut slices into halves.
Transfer to a mixing bowl.
Peel onion, slice into thin rings, add to bowl, and turn gently with a spoon.
Add remaining ingredients except cheese and again turn gently.
Cover and refrigerate for 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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