Cook The Book: Tomato, Montrachet, And Basil Salad

1. 1

   Core the tomatoes, cut into thick slices, then cut the slices into halves. Transfer to a mixing bowl.

2. 2

   Peel the onion, slice into thin rings, add to the bowl, and turn gently with a spoon.

3. 3

   Add the remaining ingredients except the cheese, and again turn gently. Cover and refrigerate for 1 hour.

4. 4

   Just before serving, transfer the salad to a serving dish and crumble the Montrachet cheese over all.

5. 5

   Cover; refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.