Wednesday, 13 August 2014
There are many glorious salads that make summer eating so wonderful and the tricolore is an absolute classic. Named so after the triple colour or three coloured elements that make up both the Italian flag and of course the salad - it's simplicity doesn't take away from it's fresh, vibrant deliciousness.
Again, this is hardly a recipe. merely a few ingredients thrown together to make up a big bowl of loveliness that can either make up a meal or act as a side with a versatile range of dishes.
The one thing that I will advise on here is ensuring you buy the best possible quality ingredients to prepare this - with a dish so simple, there is nothing to hide behind so you don't want brown, bruised avocados or unripe tomatoes, everything needs to be just so.
So to prepare a salad as a side for four, you need 3-4 decent sized and perfectly ripe tomatoes. Simply wash then slice and add to your salad bowl. Halve a large, ripe avocado and remove the stone, then using a teaspoon, scoop out curls of avocado flesh and add to the bowl. Pull or slice a ball of the best quality buffalo mozzarella and scatter around the salad. The final flourish is to add a generous handful of full basil leaves around the bowl and then to dress.
Drizzle over some extra virgin olive oil, be generous as this really does aid the flavour with it's peppery tang. Finally, throw over some coarse sea salt a large pinch will do and some freshly ground black pepper and give a stir or a shake.