Tomato, Montrachet, and Basil Salad

By AshleyRuss

Ingredients

• Ingredients
• 6 large ripe tomatoes
• 1 medium red onion
• 1/4 cup Basil Purée (recipe follows) - chopped fresh basil instead of pesto
• 1 tablespoon chopped flat-leaf parsley
• 1/4 cup best-quality olive oil
• Dash of red wine vinegar (a few teaspoons)
• Salt and freshly ground black pepper, to taste
• 1/2 Montrachet cheese or 6 ounces of other mild creamy chèvre

Preparation

Step 1

Procedure
1. Core the tomatoes, cut into thick slices, then cut the slices into halves. Transfer to a mixing bowl.

2. Peel the onion, slice into thin rings, add to the bowl, and turn gently with a spoon.

3. Add the remaining ingredients except the cheese, and again turn gently. Cover and refrigerate for 1 hour.

4. Just before serving, transfer the salad to a serving dish and crumble the Montrachet cheese over all.