TOMATO AND FRESH CHEESE SALAD WITH BASIL & OLIVE SALSA VERDE
By: Lucy Waverman
Australians breed huge amounts of lamb. They have mastered the art of barbecuing the different cuts and it is often matched with Shiraz.
The taste of fall tomatoes highlighted by the outstanding soft pecorino sheep’s milk cheese from Monforte Dairies in Stratford is sensational. The slightly salty quality in the cheese enhances everything else and is a welcome change from mozzarella.
BASIL & OLIVE SALSA VERDE
¼ cup (60 mL) chopped basil
½ tsp (2 mL) chopped garlic
¼ cup (60 mL) chopped green olives
¼ cup (60 mL) olive oil
Salt and freshly ground pepper
4 to 6 heirloom tomatoes, sliced (depending on size)
½ a sweet or Vidalia onion, thinly sliced
4 oz (125 g) Monforte soft fresh pecorino cheese
2 tbsp (30 mL) olive oil
1 Combine basil, garlic, green olives and olive oil in a mini or regular food processor and process until well combined but still slightly chunky. Season with salt and pepper to taste.
2 Lay the tomatoes on a serving dish or 4 individual plates. Salt and pepper the tomatoes lightly. Top with the sliced Vidalia onion. Scatter the pecorino over the salad then the salsa verde. Drizzle over olive oil.