6 lg. ripe tomatoes
1 med. purple onion
1/4 c. basil puree
1/4 c. Nicoise or other imported black olives
1 tbsp. fresh parsley, chopped
1/4 c. best quality olive oil
Dash of real wine vinegar
Salt & pepper, finely ground, to taste
6 oz. Montrachet or other mild creamy cheese

1. Core tomatoes, cut in thick slices, then in halves. Put in mixing bowl.

2. Peel onion, slice into thin rings, add to bowl.

3. Add remaining ingredients except cheese and gently stir. Cover and refrigerate 1 hour.

4. Just before serving, transfer to serving dish and crumble cheese over all. Makes 6 to 8 portions. Great summer salad.

Basil Puree: Process or blend 7 cups washed and dried fresh basil leaves or 7 cups parsley leaves and 1 tablespoon dried basil with 3 or 4 tablespoons olive oil. Cover and refrigerate or freeze.