6 lg ripe tomatoes
1 med purple onion
1/4 cup Basil pesto
1/4 cup Nicoise or other imported black olives
1 tablespoon Italian parsley chopped
1/4 cup extra virgin olive oil
1 dash red wine vinegar
salt and freshly ground pepper to taste
6 ozs Montrachet cheese
Core tomatoes, cut into thick slices, then cut slices into halves. Place in mixing bowl. Peel onion & slice into thin rings. Add to tomatoes and toss gently. Add remaining ingredients except for cheese, toss again, cover and refrigerate for about 1 hour. Just before serving, transfer salad to serving dish and sprinkle Montrachet cheese over all.