Insalata Tricolore Recipe -
Insalata Tricolore Recipe
  • READY IN 15 mins

Insalata Tricolore

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins

    15 mins


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

Most Helpful Positive Review
Jul 24, 2008

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.

Most Helpful Critical Review
Mar 20, 2007

This was quite yummy, but the avocados were out-of-place. I love avocados and will happily eat them any way they come. However, it is a shame to mar the brilliance of the fresh mozzarella and tomato- which is perfection on its own.

Nov 20, 2005

I regularly make this for lunch as it is very quick and easy. I like to serve it with fresh basil leaves on top.

Jun 01, 2015

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.

May 07, 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 :)

Jun 06, 2006

This was a yummy salad, although the avocado, which I love, was kind of lost. Its delicate flavor was overwhelmed by the stronger tastes of the vinegar, tomato, and mozzarella. Also, if you're going to make this, you really can't have to use high quality ingredients. As a result, this is a surprisingly expensive dish. This is very filling. My husband and I had it for dinner and it was more than enough to fill us. This would probably be fine to make 6 appetizers (one "stack" per person). Thanks for the recipe!

Aug 08, 2011

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

May 17, 2010

Two of my favorites - tomato and avocado. Perfect!


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  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 34.6 g
  • 53%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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