Tomato, Montrachet And Basil Salad * - cooking recipe

Ingredients

6 large ripe tomatoes
1 medium purple onion
1/4 c. basil puree
1/4 c. Nicoise or other imported black olives
1 Tbsp. chopped Italian parsley
1/4 c. olive oil
dash of red wine vinegar
salt and pepper to taste
1/2 Montrachet cheese or 6 oz. other mild creamy chevre

Preparation

Core tomatoes; cut into thick slices, then cut 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 1 hour.
Just before serving, transfer salad to a serving bowl and crumble cheese over all.
Makes 6 to 8 portions.