recipe reviews for:

Insalata Tricolore

“Sliced beefsteak tomatoes are topped with avocado slices and fresh mozzarella, then drizzled with olive oil and balsamic vinegar. When I was 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.”

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Reviewed: Dec. 11, 2011

Absolutely loved this! My boyfriend isn't much of a salad eater but he ate it right up.

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2 users found this review helpful

Reviewer:

shingodie

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

Reviewed: Aug. 7, 2011

very good recipe, i added some fresh basil to kick up the flavor.

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5 users found this review helpful

Reviewer:

Jennifaw

Reviewed: Jun. 13, 2011

My wife and I enjoyed this salad variation. I made a vegan version using Daiya mozzarella I put a little bit of fresh basil on top, only because I had some I had to use up. All in all, a nice combination!

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2 users found this review helpful

Reviewer:

garyloewenthal

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

Reviewed: Jun. 3, 2011

This is a nice, cool, summer appetizer. It's very pretty too. I chopped up some red onion and sprinkled it over the plate and added a couple chopped olives. Yum.

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4 users found this review helpful

Reviewer:

jkick

Cooking Level: Intermediate

Reviewed: Aug. 20, 2010

Made this along with several other appy's from this site last night. It's was a pleasant change from our usual version. Added cracked black pepper on top & fresh basil. Then drizzled it with delicious quality balsamic vinegar and cold pressed extra virgin olive oil. Yummy :) will be having this combo again soon!

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3 users found this review helpful

Reviewer:

MIRZ

Cooking Level: Expert

Reviewed: May 16, 2010

Two of my favorites - tomato and avocado. Perfect!

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5 users found this review helpful

Reviewer:

karen_grant

Reviewed: May 4, 2010

We LOVED this, it is super delicious! I am a big fan of Caprese salads, so I was a bit skeptical using the avocado instead of basil. This is fabulous, we had a platter of this as an appetizer yesterday and I'm making more today. I had to use small Campari tomatoes because large tomatoes around here this time of year are not very good. I recommend not adding basil to this because its going to kill the flavor of the avocado. I did see some members did this after reading reviews, I would not like this with basil added also. Be sure to use the salt and pepper too, this recipe is perfect as is! I can't wait to make this with summer tomatoes, thanks for sharing this. I will make this often :)

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11 users found this review helpful

Reviewer:

Cat Lady Cyndi

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

Reviewed: Nov. 8, 2009

This was wonderful and I am not a huge fan on tomatos.

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5 users found this review helpful

Reviewer:

cheerbear7

Cooking Level: Intermediate

Reviewed: Sep. 29, 2009

Delicious. I only had feta cheese, so used that and it tasted good, but would like to make it again with the mozzarella.

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3 users found this review helpful

Reviewer:

SnL

Reviewed: Aug. 4, 2009

So delicious. I added some fresh squeezed lime juice to the avocados because I was nervous they would brown before I served the dish. That, paired with balsamic was really nice. This was devoured.

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3 users found this review helpful