2 medium tomatoes, thinly sliced
1 recipe lemon aioli
2 paper-thin slices red onion
1/4 C. basil leaves
2 tsp. capers, rinsed, drained, and finely chopped
Arrange the tomato slices on 4 salad plates. Use the back of a spoon to spread equal portions of the aioli on the tomatoes. Separate the onion rings and scatter over the aioli. Scatter on the basil and capers.