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.