Tricolor Tomato Salad

1. 1

   In a small bowl, combine the lime juice, zest, cayenne, sour cream and salt; cover and refrigerate 4 to 6 hours.

2. 2

   Arrange tomato chunks in 4 footed margarita glasses or small, clear dessert bowls.

3. 3

   Spoon a thin layer of pesto over each, spreading it to the edges so it shows through the outside of the glass.

4. 4

   Spoon desired amount of sour cream mixture over and spread out to edges.

5. 5

   Garnish with toasted pine nuts and a sprig of fresh basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.