Tomato Basil Montrachet

Serves 6 to 8

6 large ripe tomatoes, 1 medium red onion
¼ cup basil puree
¼ cup black olives
1 tablespoon chopped Italian (flat-leaf) parsley
¼ cup best-quality olive oil
Dash of red wine vinegar
Salt and freshly ground black pepper, to taste
½ 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.