Tomato, Montrachet, and Basil Salad

Name: Tomato, Montrachet, and Basil Salad
Yield: 6 to 8 portions
Ingredients: Salt and freshly ground black pepper, to taste; 6 large ripe tomatoes; 1 medium red onion; 1 tablespoon chopped Italian (flat-leaf) parsley; ¼ cup niçoise or other imported black olives; ¼ cup best-quality olive oil; ¼ cup Basil Purée (see Note); ½ Montrachet cheese, or 6 ounces of other mild creamy chèvre; Dash of red wine vinegar

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This was The Silver Palate’s most popular summer salad.

Ingredients

6 large ripe tomatoes
1 medium red onion
¼ cup Basil Purée (see

Summer
Vegetarian
Gluten-free

Method

Core the tomatoes, cut into thick slices, then cut the slices into halves. Transfer to a mixing bowl.
Peel the onion, slice into thin rings, add to the bowl, and turn gently with a spoon.
Add the remaining ingredients except the cheese and again turn gently. Cover and refrigerate for 1 hour.
Just before serving transfer the salad to a servin