This Italian mozzarella tricolore salad, or Insalata Tricolore, is simple, delicious, and made with tomatoes, mozzarella, avocado, and basil. If you enjoy Caprese salad, you'll love this upgraded version with the addition of creamy avocado.
This mozzarella tricolore salad is a twist on the well-known Caprese, a famous Italian, which you can probably eat in any Italian or Mediterranean restaurant worldwide.
What makes it special, though, is the addition of avocado, which adds a bit more comfort and creaminess to this gorgeous salad. Check out more salads with avocado, such as Panamanian Tomato and Avocado Salad or Loaded Tuna and Feta Salad.
Featured comment:
Ron: Caprese is my all time favorite starter/salad and I love it with avocado. It just all goes together doesn't it? For me, the best part is mopping up all of the dripping at the bottom of the plate with a good rustic Italian bread.
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Recipe ingredients
This mozzarella tricolore salad uses only fresh ingredients, which should be at their best. There is no need to make it if the tomatoes or the avocado are unripe.
The tomatoes should be sweet and flavorful, really nice, and ripe. I used a mix of beefsteak, red, and yellow tomatoes, but any ripe, sweet tomatoes will work. The yellow ones didn’t fit my Tricolore theme, but I didn’t mind. If regular tomatoes aren’t ripe, try cherry tomatoes—they're often sweeter, especially out of season.
The avocado should be perfectly ripe and creamy as well. As ready-to-eat avocados are not always available, I normally buy hard avocados in advance and leave them to ripen on the counter.
Mozzarella: Today, I used regular mozzarella cheese. The salad tastes sensational as it is, fresh and delicious, but to make it even better, use burrata instead of mozzarella. Try this dish of Baked Tortellini with Tomatoes and Mozzarella, too.
Basil: Only fresh basil works here; dried basil is not great. For a change, you can use fresh oregano.
The dressing is simple - just olive oil, balsamic vinegar, and a bit of grated garlic for extra flavor. Garlic isn’t necessary, but it adds a nice kick. As a garlic lover, I add it to almost everything!
Salt: I sprinkled good quality sea salt flakes, like Maldon, on top of the tomato, avocado, and mozzarella salad. While fancy salt isn’t necessary, it works really well if you have some on hand.
See the recipe card for full information on ingredients and quantities.
How to make mozzarella tricolore salad?
Step #1: Halve the avocado and remove the pit. Hold one half in your hand and use a small knife to slice it while still in the skin.
Step #2: Slide a tablespoon under the slices to lift them out.
Step #3: Carefully lift and transfer the slices from the spoon to the plate or cutting board. Drizzle with fresh lemon juice.
Step #4: Slice the tomatoes and cheese and arrange them on a salad platter or individual serving plates.
- Step #5: For the dressing, whisk olive oil, balsamic vinegar, and grated garlic clove. Adjust the taste with salt and pepper, but remember that the salad is already salted, so use less salt than usual.
- Step #6: Pour the dressing over the mozzarella tricolore salad and arrange the basil leaves on top. Serve immediately.
Good to know!
Servings: This mozzarella tricolore salad recipe serves two as a light main meal with bread or four as an appetizer or side dish.
How to ripen avocados at home?
I usually leave avocados on the counter to ripen, checking daily. It takes at least 3 days, depending on how ripe they are when bought. To speed things up, place them in a brown paper bag with an apple or kiwi, as these fruits release a hormone that helps avocados ripen faster. Once ripe, store them in the fridge to keep them fresh for up to 2 more days.
Storage
This mozzarella tricolore salad is best served immediately. However, leftovers can be refrigerated and eaten within 24 hours.
Serve it with Green Bread with Spinach, Garlic Bread Baguette, or Breaded Chicken without Egg.
Mozzarella Tricolore Salad
Ingredients
Mozzarella salad:
- 1 large beef tomato
- 2 medium tomatoes Note 1
- 2 balls of mozzarella Note 2
- 1 avocado
- a squeeze of fresh lemon juice
- 10-15 basil leaves depending on size
- sea salt flakes
- freshly ground black pepper
Dressing:
- 2 tablespoons extra virgin olive oil
- 1-2 tablespoons balsamic vinegar to taste
- 1 small garlic clove
- fine sea salt and freshly ground black pepper
Instructions
Tomato avocado and mozzarella salad:
- Slice the tomatoes and arrange them on a salad platter or on individual serving plates.1 large beef tomato + 2 medium tomatoes
- Slice the mozzarella and arrange it on the platter, either by overlapping it with the tomato slices or on the opposite side of the platter. Slice the avocado and arrange it on the platter as well.2 balls of mozzarella + 1 avocado
- Sprinkle the avocado with a squeeze of fresh lemon juice. Sprinkle everything generously with sea salt flakes and freshly ground black pepper.a squeeze of fresh lemon juice + sea salt flakes + freshly ground black pepper
Dressing:
- Make the dressing: Whisk the olive oil and balsamic vinegar, and add the grated garlic clove. Adjust the taste with salt and pepper, but remember that the salad is already salted, so don't add as much salt to the dressing as you would usually do.2 tablespoons extra virgin olive oil + 1-2 tablespoons balsamic vinegar + 1 small garlic clove + fine sea salt and freshly ground black pepper
- Serve salad: Pour the dressing over the salad and arrange the basil leaves on top. Serve immediately.10-15 basil leaves
Notes
- Tomatoes: You can use either a combination of ripe tomatoes, such as beefsteak tomatoes, regular tomatoes, yellow tomatoes, cherry tomatoes, etc., or only one sort of tomato. Just make sure that they are perfectly ripe and sweet.
- Mozzarella: You can substitute regular mozzarella with buffalo mozzarella or, for an even more delicious option, burrata.
Ron says
Caprese is my all time favorite starter/salad and I love it with avocado. It just all goes together doesn't it? For me, the best part is mopping up all of the dripping at the bottom of the plate with a good rustic Italian bread.
Thao @ In Good Flavor says
This is an example of how simple is best. This is so delicious and so fresh. I could have this as a meal.
priya says
tomato and basil is my favorite combo 🙂 love this perfect summer kinda refreshing salad adina.. A bowl of goodness.
Nammi says
yummm,. Love the colours.
Mimi says
I could dive into that salad head first! Beautiful fresh and healthy. And flavorful! Can’t wait till my basil grows!
angiesrecipes says
So fresh, healthy and yum!