Tomato Basil Salad
- 4 medium tomatoes
- Stonewall Kitchen Basil Pesto Aioli
- 4 ounces fresh mozzarella, thinly sliced
- 1 head Boston bib lettuce
- salt and pepper, to taste
- balsamic vinegar
- Slice tomatoes into 4 layers
- Spread Basil Pesto Aioli on each layer and top aioli with a slice of mozzarella. Restack the tomatoes.
- Place several leaves of lettuce on each salad plate. Place each tomato on top of the lettuce. Season with salt and pepper and drizzle with balsamic vinegar.