Insalata Tricolore

    15 mins

    When I was living in Italy, I ate this as much as possible. It's so easy and so delicious. Perfect as a starter for entertaining or a simple lunch. Have some ciabatta bread and olive oil on the side for dipping.

    41 people made this

    Serves: 2 

    • 1 large ripe beefsteak tomato, cut into 6 slices
    • 1 ripe avocado, cut into 6 slices
    • 1 large ball of fresh mozzarella cheese, sliced
    • extra virgin olive oil, for drizzling
    • balsamic vinegar
    • coarse sea salt
    • freshly ground pepper

    Prep:15min  ›  Ready in:15min 

    1. Arrange tomato slices on a serving platter. Lay 1 avocado slice on top of each tomato, and top with fresh mozzarella. Drizzle with olive oil, then balsamic vinegar, and season with salt and pepper.

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    Reviews in English (33)


    This salad is DIVINE! Caprese salad has always been my favorite salad, but the addition of creamy avocado slices, puts this over the moon. The recipe does not call for basil, but I still like to add some basil strips to my salad. Also, to make this worth it, invest in quality ingredients-you won't be sorry.  -  24 Jul 2008  (Review from Allrecipes US | Canada)


    I regularly make this for lunch as it is very quick and easy. I like to serve it with fresh basil leaves on top.  -  20 Nov 2005  (Review from Allrecipes US | Canada)


    Very nice salad served as a starter on a hot summer's day. I used a tomato straight from the garden that was so flavorful and juicy it tasted like a little bit of summer sunshine. Using the avocado was a nice alternative and a welcome change to a traditional Caprese salad. The only difference is I used a balsamic vinegar that I had reduced down to a syrup consistency. Very nice change of pace devilsdancefloor. Thank you for the submission.  -  01 Jun 2015  (Review from Allrecipes US | Canada)