Freshly ground pepper
extra-virgin olive oil (to sprinkle)
coarse sea salt
1 ripe avocado
1 large ripe beefsteak tomato
1 large ball of fresh mozzarella cheese, sliced
Italy’s popular Insalata Tricolore imitates the shades of the Italian flag. It is a basic yet scrumptious salad that can complement a large number of dishes.The Italian expression, “Insalata Tricolore,” signifies a “plate of mixed greens of three hues” in the culinary context. The green one is arugula, the red is radicchio, and endive is the third.It is a salad that will literally light-up your day. The dish is easy to prepare, looks beautiful, and is exquisite. There is no bluff, only a bowl of lush leaves.
Plenty of healthy vegetables, fewer ingredients, and the fact that it is eaten raw are just some of the few factors that make Insalata Tricolore a healthy food. You can even reduce the amount of cheese to cut back on the fat content and make it even healthier.
How to Make Insalata Tricolore
Guess what? Insalata Tricolore is in no way linked with goat cheese (Capra in Italian!) It relates to a most delicious tomato and mozzarella salad invented by a chef from the Island of Capri. Interesting, no!?
Just as with numerous incredible Italian culinary discoveries, like pasta and pizza, the origin of this dish is not accurately known. But since it is loaded with mozzarella, tomato and basil, it is unquestionably one of the delicacies of the twentieth century.
With increased tourism, the Tricolore salad stopped to be a Capri formula and turned into a universal dish, a Mediterranean dream.
This dish tasted it even better when the typical mozzarella began to be replaced with bufala mozzarella, a dairy item of the mill of Campania.