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TOMATO, MONTRACHET AND BASIL SALAD 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. best-quality olive oil dash of red wine vinegar salt and freshly ground black pepper to taste 1/2 Montrachet cheese or 6 oz. other mild creamy chevre Core tomatoes, cut into thick slices, then cut slices into halves. Transfer to a mixing bowl. Peel onion and 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 serv- ing, transfer salad to a serving dish and crumble the Montrachet cheese over all. Makes 6 to 8 portions. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!