Tweaked Tricolore

Pan-Burst Cherry Tomato and Mozzarella Salad with Guacamole, Basil Oil and Corn Chips

Preparation info
    • Difficulty


Appears in
Salads: The new main course

By Peter Gordon

Published 2005

  • About

The tricolore salad is one of cuisine’s mysteries – to me at least. It seems so odd that this classic salad is a staple in most London Italian cafés, yet avocado and mozzarella must be one of the oddest combinations – hardly one that you can imagine the great Italian chefs of the past encouraging. However, it’s one that works, even if I can’t quite get my head around it. And for me, a devoted exponent to fusion cuisine, that’s saying something.