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Preparation
- Slice four tomatoes after removing the stem. Reserve the end slices and keep in the refrigerator. Peel and seed the cucumber, slice thin. Wilt two thirds of the cucumber with a dessertspoon of salt.
- Cut the fifth tomato in quarters and add it to a mixing bowl with the last third of the cucumber, the end slices of the tomato, the garlic and the basil.
Add salt, pepper, vinegar, and olive oil. Puree the contents, check for seasoning, and strain.
- Take out four large flat plates. Spoon the puree into the plates.
Slice the cheese into thin rounds.
Put some well drained cucumber in the center of each plate, then alternate slices of cheese and tomato.
- Put a tyme leaf in each piece of cheese, pepper it, and add the remaining olive oil.
Serve cold with toasted slices of country bread.
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Grand chefs' recipes 
Summer salad
Soupe de fèvettes 
