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Greek Tomato Salad

(for 4)
1kg (2 lbs) Ripe Sweet Tomatoes
12 Black Olives (stoneless are handy for this)
175g (6 oz.) Knockalara Sheeps Cheese (roughly diced)
Small bunch Basil.(roughly chopped)

8 tablespoons Olive Oil
2 tablespoons Balsamic Vinegar
Salt and Freshly ground Black Pepper.

This should be a last minute affair and is best made from scratch at the table.
Slice the tomatoes and divide between 4 plates.
Halve the olives and scatter over the tomatoes.
Grate the pepper over these and then sprinkle over the salt.Now pour a half tbs. of vinegar on each and then 2 tablespoons of oil.
Scatter over the diced cheese.
Lastly sprinkle over the basil.
Eat slowly.

June 6, 2006 08:44 AM | 0 Comments
  Martin Dwyer
Consultant Chef