Tomato, Montrachet and Basil SaladTom & Kari|
6 large ripe tomatoes
1 medium purple onion
1/4 cup Basil Puree (1/4 cup crushed basil and 2 cloves garlic with
a little olive oil to
blend in a food processor)
1/4 cup Nicoise or other imported black olives
1 tablespoon chopped Italian parsley
1/4 cup best quality olive oil
dash of red wine vinegar
salt and freshly ground pepper to taste
1/2 cup Montrachet cheese, or 6-ounces of other mild creamy chevre
Core tomatoes, cut into thick slices, then cut slices into halves.
Transfer to 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.
Just before serving, transfer salad to a serving dish and crumble the
Montrachet cheese over all.
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