Insalata Tricolore
Insalata Tricolore reflects the colours of the Italian flag: green, white and red. In this simple salad, avocado, tomato, mozzarella and basil come together with a gentle oil-and-vinegar dressing. A fresh, light salad that pairs effortlessly with all kinds of dishes.
Serves: 4
Preparation: approx. 20 minutes
Cooking: approx. 0 minutes
Total time: approx. 20 minutes
Ingredients
- 1 ripe avocado
- 2 ripe tomatoes
- 125 g mozzarella
- approx. 10–15 fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- salt
- freshly ground black pepper
Preparation
- Cut the avocado in half, remove the stone and peel the halves. Slice the avocado thinly. If you like, sprinkle lightly with a few drops of lemon to prevent discolouration.
- Slice the tomatoes thinly.
- Let the mozzarella drain briefly on kitchen paper and slice it thinly.
- Wash the basil leaves and gently pat them dry.
Method
- Arrange Arrange the avocado, tomato and mozzarella slices alternately on a large serving platter (or on individual plates), in circles or rows, so the colours show to their best advantage.
- Add the basil Distribute the basil leaves evenly over the salad. You can leave the leaves whole or gently tear them into pieces.
- Make the dressing Mix the extra virgin olive oil and the balsamic vinegar in a bowl to make a dressing. Season with salt and freshly ground black pepper. Taste and adjust if needed.
- Finish Just before serving, carefully pour the dressing over the salad so the slices are lightly coated but not swimming in dressing.
- Serve Serve the Insalata Tricolore preferably at room temperature, as a starter or as a fresh, colourful addition to an Italian meal. Delicious with some good bread to mop up the dressing.
