Insalata Tricolore Recipe
fresh slices of avocado, mozzarella and tomatoes drizzled with virgin olive oil
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Ingredients
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Salad
Dressing
Finish
Method
Prepare ingredients
Wash and dry
Rinse tomatoes and basil under cold water and pat dry with a clean towel. Wipe the avocado skin clean.
Slice tomatoes
Using a sharp knife, cut the tomatoes into 1/4-inch (6 mm) thick slices. Aim for even slices so they layer neatly.
Slice mozzarella
If using a mozzarella ball, slice into 1/4-inch (6 mm) rounds. If using bocconcini, halve or leave whole depending on size so pieces are similar in thickness to the tomato slices.
Slice avocado
Halve the avocado lengthwise, remove the pit, and carefully slice each half into 1/4-inch (6 mm) slices while still in the skin. Use a spoon to scoop the slices out to keep them intact.
Tear basil
Tear basil leaves by hand into medium pieces to release aroma; avoid cutting with a knife which can bruise them.
Assemble salad
On a serving platter or individual plates, arrange slices in repeating tricolor pattern: tomato slice, mozzarella slice, avocado slice, slightly overlapping each other in a row or circle until all slices are used.
Tuck torn basil leaves between and over the slices for visual contrast and fragrance.
Make dressing
In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, sea salt, and freshly ground black pepper. Whisk or shake briskly until the salt is dissolved and the dressing is emulsified.
Finish and serve
Drizzle the dressing evenly over the arranged salad, using about 2 tablespoons for the platter (reserve the rest to taste).
If using, lightly drizzle the balsamic glaze in a thin zigzag over the top for a touch of sweetness and visual contrast.
Serve immediately so the avocado remains fresh and the mozzarella retains its texture.