Tricolor Tomato Salad With Lime Sour Cream and Pesto

Juice of 1 lime, plus the finely grated zest of half the lime (1 tablespoon juice plus 1/2 teaspoon zest)
1/8 teaspoon cayenne pepper
1 cup low-fat sour cream
1/4 teaspoon salt, or to taste
About 8 Roma tomatoes, cored and chopped into chunks, then drained
8 ounces good-quality store-bought pesto (made with pine nuts and basil), at room temperature
3/4 cup pine nuts, toasted and chopped (see note)
4 small sprigs basil, for garnish

Combine most of the lime juice and all of the zest, the cayenne pepper, sour cream and salt in a container with a tight-fitting lid; mix well. Cover and refrigerate for 4 to 6 hours.

When ready to serve, have ready 4 footed, clear glass dessert bowls (8- to 10-ounce capacity) or margarita glasses.

Divide the tomato chunks among bowls, arranging them as a thick, packed layer in each one.

Spoon a thin layer of pesto over each portion of tomatoes, going to glasses' edges so layering can be seen.

Taste lime sour cream; add remaining lime juice as needed. Spread lime sour cream completely across top of each portion, adjusting amount and thickness to personal taste. (You might not use an entire cup's worth, depending on serving dish size.)

Garnish with the toasted pine nuts and a sprig of basil. Serve immediately.

Makes 4 servings.

NOTE: Spread pine nuts on a small baking sheet or in a pie plate. Toast in a 350-degree oven for 6 or 7 minutes or until golden brown. Watch closely, because they burn easily. Let cool completely.

— Recipe from Mary Jo Sweeney of Crownsville, Md., second-place winner in The Washington Post's Top Tomato contest.

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