Cook The Book: Tomato, Montrachet, And Basil Salad

• 6 large ripe tomatoes
• 1 medium red onion
• 1/4 cup Basil Puree (recipe follows)
• 1/4 cup nicoise or other imported black olives
• 1 tablespoon chopped flat-leaf parsley
• 1/4 cup best-quality olive oil
• Dash of red wine vinegar
• Salt and freshly ground black pepper, to taste
• 1/2 Montrachet cheese or 6 ounces of other mild creamy chevre

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.
5. Cover; refrigerate.

tomatoes, red onion, basil, niueoise, flatleaf parsley, olive oil, red wine vinegar, salt, montrachet cheese

Taken from www.seriouseats.com/recipes/2007/05/silver-palate-tomato-montrachet-basil-summer-salad-recipe.html (may not work)