The Italian flag on a plate: sliced tomatoes, mozzarella and avocado with torn basil, olive oil and sea salt. Serves 4.
ripe4piece
2 balls, drained250g
ripe1piece
10g
3tbsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | ripe | — | |
| 2 | | 250g | 2 balls, drained | — | |
| 3 | | 1piece | ripe | — | |
| 4 | | 10g | — | — | |
| 5 | | 3tbsp | — | — | |
| 6 | 0.5tsp | — | — | ||
| 7 | | 1pinch | — | — |
Lay the tomatoes on the chopping board.
Plum tomatoes · 4 piece
Cut them into 5 mm slices with the knife.
Lay the slices over the serving platter in a row.
Lay the mozzarella on the board.
Fresh mozzarella · 250 gTuck the mozzarella slices in between the tomatoes.
Lay the avocado on the board.
Avocado · 1 pieceCut it in half around the stone, twist the halves apart and lift out the stone with the spoon.
Scoop each half out with the spoon and slice it thinly.
Tuck the avocado slices in among the tomatoes and mozzarella.
Tear over the basil leaves.
Fresh basil leaves · 10 gDrizzle over the olive oil.
Extra-virgin olive oil · 3 tbspScatter over the sea salt.
Add a pinch of pepper and serve straight away.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Lay the tomatoes on the chopping board.⏱ 5sResultPlum tomatoes |
| 2 | Plum tomatoesstep 1 | | Cut them into 5 mm slices with the knife.⏱ 1 min 30sResultSliced tomatoes |
| 3 | Sliced tomatoesstep 2 | | Lay the slices over the serving platter in a row.⏱ 30sResultSliced tomatoes |
| 4 | 250 g | | Lay the mozzarella on the board.⏱ 5sResultFresh mozzarella |
| 5 | Fresh mozzarellastep 4 | | Slice it about 5 mm thick.⏱ 40sResultSliced mozzarella |
| 6 | Sliced mozzarellastep 5 | | Tuck the mozzarella slices in between the tomatoes.⏱ 30sResultTomato and mozzarella |
| 7 | 1 piece | | Lay the avocado on the board.⏱ 5sResultAvocado |
| 8 | Avocadostep 7 | | Cut it in half around the stone, twist the halves apart and lift out the stone with the spoon.⏱ 40sResultHalved avocados |
| 9 | Halved avocadosstep 8 | | Scoop each half out with the spoon and slice it thinly.⏱ 1 minResultSliced avocado |
| 10 | Sliced avocadostep 9 | | Tuck the avocado slices in among the tomatoes and mozzarella.⏱ 30sResultTomato, mozzarella and avocado |
| 11 | 10 g | | Tear over the basil leaves.⏱ 20sResultSalad with basil |
| 12 | 3 tbsp | | Drizzle over the olive oil.⏱ 10sResultDressed tricolore |
| 13 | 0.5 tsp | | Scatter over the sea salt.⏱ 5sResultSalted tricolore |
| 14 | 1 pinch | | Add a pinch of pepper and serve straight away.⏱ 5sResultInsalata Tricolore |
| Total Time | 8 min 15s | ||
| Nutrient | Per serving |
|---|---|
| 353kcal | |
| 19g | |
| 27g | |
| 9g | |
| 9g | |
| 5g | |
| 4g | |
| 695mg |
The Italian flag on a plate: sliced tomatoes, mozzarella and avocado with torn basil, olive oil and sea salt. Serves 4.
What you’ll doYou will slice tomatoes, mozzarella and avocado, lay them on a platter, then finish them with torn basil, olive oil, sea salt and pepper.
