Please Visit Our Sister Sites:


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
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:

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!