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    Where Is My Spoon > Recipes > Salads

    Mozzarella Tricolore Salad

    Last modified: Nov 7, 2024 ยท Published by Adina, May 4, 2019 ยท 6 Comments

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    pin image with the title mozzarella tricolore salad.

    This Italianย 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.

    salad tricolore with mozzarella, avocado, tomatoes, and basil on an oval platter.

    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.

    Jump to recipe
    • Recipe ingredients
    • How to make mozzarella tricolore salad?
    • Good to know!
    • Storage
    • More simple avocado recipes
    • Recipe
    • Mozzarella Tricolore Salad

    Recipe ingredients

    slices of tomatoes and mozzarella, two avocado halves, and basil leaves for salad.

    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 didnโ€™t fit my Tricolore theme, but I didnโ€™t mind. If regular tomatoes arenโ€™t ripe, try cherry tomatoesโ€”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 isnโ€™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 isnโ€™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?

    one avocado half sliced in the shell on a wooden board.

    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.

    placing a spoon under sliced avocado to lift it out of the shell.

    Step #2: Slide a tablespoon under the slices to lift them out.

    sliced avocado, an empty avocado shell and a few tomatoes on a board.

    Step #3: Carefully lift and transfer the slices from the spoon to the plate or cutting board. Drizzle with fresh lemon juice.

    green and red small tomatoes, mozzarella slices and avocado on a cutting board.

    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.

    slices of mozzarella, tomatoes, and avocado sprinkled with pepper and garnished with fresh basil.

    More simple avocado recipes

    • spicy avocado spread for bread sprinkled with sunflower seeds and spices in a bowl.
      Spicy Avocado Spread for Bread
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      Mexican Deviled Eggs with Avocado
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    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    mozzarella tricolore salad with slices of tomato, avocado, and mozzarella on a platter.

    Mozzarella Tricolore Salad

    This Italianย mozzarella tricolore salad, or Insalata Tricolore, is simple, delicious, and made with tomatoes, mozzarella, avocado, and basil.
    4.80 from 5 votes
    Print Pin Share GrowSaved! Rate
    Course: Salads
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2 -4 servings
    Calories: 335kcal
    Author: Adina
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    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

    1. 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.
    2. Mozzarella: You can substitute regular mozzarella with buffalo mozzarella or, for an even more delicious option, burrata.
      ย 

    Nutrition

    Serving: 1/4 of the salad | Calories: 335kcal | Carbohydrates: 11g | Protein: 16g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Cholesterol: 49mg | Sodium: 667mg | Fiber: 4g | Sugar: 5g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Ron says

      May 08, 2019 at 10:37 am

      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.

      Reply
    2. Thao @ In Good Flavor says

      May 07, 2019 at 5:21 am

      This is an example of how simple is best. This is so delicious and so fresh. I could have this as a meal.

      Reply
    3. priya says

      May 06, 2019 at 9:43 am

      tomato and basil is my favorite combo ๐Ÿ™‚ love this perfect summer kinda refreshing salad adina.. A bowl of goodness.

      Reply
    4. Nammi says

      May 06, 2019 at 8:18 am

      yummm,. Love the colours.

      Reply
    5. Mimi says

      May 05, 2019 at 2:35 pm

      I could dive into that salad head first! Beautiful fresh and healthy. And flavorful! Canโ€™t wait till my basil grows!

      Reply
    6. angiesrecipes says

      May 05, 2019 at 5:02 am

      So fresh, healthy and yum!

      Reply
    4.80 from 5 votes (5 ratings without comment)

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