Insalata Tricolore (v) Recipe

Wash and dry

Rinse the tomatoes and basil leaves under cool running water. Pat dry thoroughly with paper towels or a clean kitchen towel to avoid watering down the salad.

Slice tomatoes

Using a sharp knife, cut the tomatoes into 4–6mm (about 1/8–1/4 inch) thick slices. Arrange the slices slightly overlapping on a large serving plate or platter, leaving space for the avocado and mozzarella.

Slice mozzarella

Slice the mozzarella into 4–6mm (about 1/8–1/4 inch) rounds. Pat the slices lightly with paper towel if they are very moist. Arrange mozzarella slices alternating or beside the tomato slices on the platter.

Slice avocado

Cut each avocado in half lengthwise, remove the pit, and peel. Slice each half into 4–6mm (about 1/8–1/4 inch) slices. Fan the slices slightly and place them on the platter alternating with the tomato and mozzarella for a tricolor presentation.

In a small bowl or measuring cup, whisk together the extra virgin olive oil and fresh lemon juice until combined. This keeps the oil bright and prevents browning of the avocado.

Drizzle the dressing evenly over the arranged tomato, mozzarella and avocado slices so each component gets some oil. If using, lightly drizzle the balsamic reduction in a few thin lines across the salad for a sweet-acid contrast.

Scatter the fresh basil leaves evenly over the salad.

Season with sea salt and freshly ground black pepper to taste, sprinkling evenly so the flavors are balanced across the platter.

Let the salad sit at room temperature for 5 minutes to allow flavors to marry, then serve immediately. Leftovers: store tightly covered in the refrigerator and consume within 1 day to avoid avocado browning and mozzarella texture changes.