Tomato, Montrachet And Basil Salad
|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|
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.