Tomato, Montrachet & Basil Salad


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.