The recipe from Florence is based on a speciality of the Piller family of the Vounetse Alpine dairy.
2 tomatoes or 150 g plum tomatoes
250 g Sérac cheese
1 red onion
1 small bunch of basil
4 soup spoons olive oil
fleur de sel, pepper
Cut the Sérac into cubes about 1.5 cm. Cut the tomatoes into even pieces (cut plum tomatoes into quarters). Thoroughly mix the basil and the olive oil. Place the tomatoes on a pretty plate. Add the Sérac cubes and sliced onions. Sprinkle with the basil oil. Add a few drops of balsamic vinegar. Season with fleur de sel and pepper. Serve immediately.