Tomato, Montrachet And Basil Salad Recipe
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.
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.
Chef
