Our Tricolore Salad is bright, fresh and super fast to put together, made with readily available ingredients. An ideal weekday side that pairs with just about everything.
Tricolore is the Italian word for tri colour or three coloured, the three colours in our salad are the classic Italian – red, green and white. So we have kept the flavours in this salad Italian.
Ingredients & Substitutions
So what three colours did we use in our Tricolore Salad?
For the Red – we have used Roma tomatoes for their firmness and aromatic flavour. But feel free to use any tomato varieties you have on hand. I also love making this salad with Mimi Roma tomatoes, cherry tomatoes or heirloom tomatoes cut into chunks.
For the Green – we have used Lebanese cucumbers cut into rounds because they have less seed and have a great crunch to them. But feel free to use Persian, telegraph or English cucumbers. We have also added diced up avocado for its soft texture and to bolster the healthy fats and satiety in this salad.
For the White – We have used sliced baby bocconcini balls for their wonderful creaminess which can easily be replaced with mozzarella or even a whole ball of torn Burrata instead.
You Will Need
How To Make It
Wash and trim your cucumbers and Roma tomatoes and slice into rounds.
Drain the bocconcini balls then slice into rounds.
Wash, remove the pit, peel then dice your avocado into chunks.
Place all the chopped ingredients in a large mixing bowl, add the oil and vinegar (and sweetener if you are using it), season with sea salt and cracked black pepper and mix well to combine.
Taste and adjust seasonings according to your liking, arrange in a salad bowl and chill until you are ready to serve.
This is just one of those salads that pairs well with just about anything and everything and can be jazzed up for a fancy dinner party by arranging the ingredients in a wreath shape or circle with the dressing drizzled on top or quickly thrown together for a barbecue, pot luck or weekday dinner.
Serve it with grilled meats, pizza or pasta, any roast meats and it is even great with fish. Try it with…
Tips & Questions
What is White Balsamic
This golden beauty is delicate, fragrant and not as sweet as regular balsamic vinegar.
Like it’s darker hued brother white balsamic starts with “must” (crushed grapes with the skins, seeds and stems). The must is then pressure cooked to prevent it from darkening and aged for a shorter period of time.
The Difference Between White and Dark Balsamic
While both vinegars start with “must” regular balsamic is simmered for longer and aged in a series of barrels made with different woods for longer (up to 12 years) to develop the flavour.
Though the flavours of both are much alike dark balsamic is sweeter with a syrupy consistency and white is more delicate with clean floral notes .
The advantage of white balsamic is that it will not discolour your salad while providing a similar flavour profile.
Can I make it ahead
Yes it can be made up to 2 hours in advance so long as you squeeze some lemon juice on your avocado to prevent it from browning.
To make up to five hours in advance slice up the tomatoes, cucumbers and bocconcini, make up the dressing in a glass jar and keep everything covered in the fridge. When you are ready to serve dice up the avocado, add it to salad, pour over the dressing, season and toss everything together.
How to meal prep It
- Slice up all the veg apart from the avocado and portion into your containers.
- With the avocado you can squeeze some lemon juice to prevent browning and add to the salad the day before you plan on eating it or take an avocado with you to cut up on the day.
- Make up the dressing and portion into containers to pour onto your salad just before eating.
- For added protein consider adding meatballs, seared steak,a small tin of tuna/salmon, Parmesan chicken strips (my favourite).
What about the leftovers?
The leftovers while not as ‘fresh’ are still,good the next day and I will quite often add some canned tuna or salmon the next day to bulk it up a bit.
More Tricolour Salads to Try
- 560 grams Roma tomatoes (approximately 4 medium tomatoes, 20 oz)
- 200 grams Lebanese cucumbers (approximately 2 small cucumbers, 7 oz)
- 200 grams avocado (approximately 1 medium avocado, 7 oz)
- 250 grams baby bocconcini (1 tub baby bocconcini, 9 oz)
- ¼ cup white balsamic vinegar
- ⅓ cup avocado oil
- 1 tsp Maple syrup or honey (optional)
- Sea salt and cracked black pepper
- Basil sprigs to garnish (optional)
- Wash and trim your cucumbers and Roma tomatoes and slice into rounds.
- Drain the bocconcini balls then slice into rounds.
- Wash, remove the pit, peel then dice your avocado into chunks.
- Place all the chopped ingredients in a large mixing bowl, add the oil and vinegar (and sweetener if you are using it), season with sea salt and cracked black pepper and mix well to combine.
- Taste and adjust seasonings according to your liking, arrange in a salad bowl and chill until you are ready to serve.