3 lg. ripe tomatoes
4 c. boiling water
8 fresh basil leaves, washed, dried and coarsely chopped
2 sm. red onions, sliced
Roquefort cheese, to taste
Salt and freshly ground black pepper, to taste

DRESSING:

1/8 c. olive oil
1/4 tsp. Balsamic vinegar
1/8 tsp. Bonne Saveur or Beau Monde (a Durkee brand seasoning)
1/8 tsp. freshly ground black pepper
1/8 tsp. dijon-style mustard

Place tomatoes in a heat-proof bowl and pour boiling water over them. When skins begin to split, pour off water and remove skins. Slice skinned tomatoes and set aside. In a large mixing bowl, layer sliced red onion on bottom, then add a layer of sliced tomatoes, sprinkle with chopped basil and top with crumbled Roquefort if desired. Continue layering and end with tomatoes on top.

Make dressing: In a cruet or a jar with a fitted lid, combine all ingredients for dressing. Shake to combine thoroughly. Pour dressing over salad and serve immediately.

Serves 6.