Tricolore Salad Recipe

I was looking for a recipe to publish today and found this one that I meant to blog over the summer and forgot all about, so although a salad may not be entirely seasonal, here's our delicious Tricolore Salad.  (The red, white and green echoes the Italian flag.)  Personally, I'm happy to have this kind of salad for lunch whatever the weather, so hopefully you will enjoy too!

Serves 2 (just double/triple it for more people)


1 ripe avocado
2 large ripe tomatoes
1 125g ball of buffalo mozzarella
best quality extra virgin olive oil
3 teaspoons of green pesto


1. Slice tomatoes and mozzarella and arrange on a plate.
2. Halve, stone, peel and slice the avocado.  Arrange on the plate.
3. Drizzle olive oil over, dot with the pesto, and season to taste.
(You could also drizzle balsamic vinegar over and scatter with fresh basil leaves instead.)


We often serve this with an antipasti platter and lightly toasted ciabatta, or yummy home-made bruschetti - plus an ice cold glass of dry Italian white wine, of course.  Back in May, at our Eurovision party, we had it with these Ciappe flatbreads and roasted pepper & olive antipasti from Tesco, which were delicious.

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