Tricolore Recipe

Prepare tomatoes

Wash tomatoes and slice into 1/4-inch thick rounds. Pat lightly with paper towel to remove excess moisture and set on a plate.

Prepare mozzarella

Drain buffalo mozzarella and gently tear or slice into pieces roughly the same diameter as the tomato slices. Pat dry on paper towel to remove excess whey.

Prepare avocado

Cut the avocado in half, remove the pit, and score the flesh in a grid pattern without cutting through the skin. Scoop out the cubes with a spoon, then slice or fan them into even pieces about 1/4-inch thick.

Assemble base

On a platter or individual plates, arrange alternating slices of tomato and mozzarella in a single overlapping row or circle. Tuck avocado pieces between the tomato and mozzarella. Place whole basil leaves on top or between layers for visual contrast.

Make quick pesto

In a small food processor or with an immersion blender, combine 1 cup fresh basil, 2 tsp pine nuts, 1 clove garlic (peeled), 2 tbs grated Parmesan, 3 tbs olive oil, and 1 tsp lemon juice. Pulse until a coarse paste forms. If needed, add up to 1 more tablespoon olive oil to reach a spreadable but not runny consistency. Season with 1/4 to 1/2 tsp sea salt and a pinch of black pepper; blend briefly to combine.

Finish dressing

Taste the pesto and adjust seasoning. Transfer about 2–3 tablespoons of pesto to a small bowl and whisk in 1 tablespoon extra-virgin olive oil to loosen for drizzling. Add additional salt or lemon juice to taste.

Dress the salad

Drizzle the loosened pesto evenly over the assembled tomato, mozzarella and avocado. Spoon small dollops of the thicker remaining pesto on top for bursts of flavor. Sprinkle remaining sea salt and 1/4 tsp freshly ground black pepper over the salad.

Garnish and serve

Finish with a few extra whole basil leaves for garnish. Serve immediately at room temperature so mozzarella and avocado show their best texture.