TABELIAAUTHENTIC RECIPE
Insalata TricoloreTricolor Salad
A salad of arugula, mozzarella and tomatoes in the colors of the Italian flag. Ingredient quality is essential: extra virgin olive oil and salt are all it takes to finish it.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (2 servings)
- Arugula / RocketChoose young, small leaves for a less pungent flavor80 g
- Ripe tomatoesCut into rounds 5 mm thick2 pieces
- Fresh mozzarellaBuffalo mozzarella is ideal; refrigerated supermarket mozzarella is also suitable125 g
- Extra virgin olive oil2 tbsp
- SaltFlaky salt recommended0.5 tsp
- Black peppera little
Method
Slice the ingredients
- 1 Cut 125 g mozzarella into rounds 5 mm thick.
- 2 Cut 2 ripe tomatoes into rounds 5 mm thick.
Ready when
Proceed when all the ingredients have been cut into rounds 5 mm thick.
Arrange over the arugula
- 1 Spread 80 g arugula on a plate.
- 2 Arrange the ripe tomato and mozzarella slices in overlapping, alternating layers.
Ready when
Proceed when the tomato and mozzarella are arranged alternately.
Dress and finish
- 1 Drizzle 2 tbsp extra virgin olive oil evenly over the entire salad.
- 2 Season with 1/2 tsp flaky salt and a little black pepper.
Caution
Eat within 10 minutes of plating. The arugula will wilt if left longer.
About this dish
At tables in and around Rome, salads that place green, white and red together on a plate have long been enjoyed as contorni that restore lightness after meat or fried foods. Combining the peppery bite of arugula, the acidity of tomatoes and the saltiness of Parmigiano Reggiano helps shape the progression of a meal without any cooking.
“Tricolore” means “3 colors” in Italian and corresponds to the green, white and red of the national flag. Dishes reflecting those colors, such as caprese, are found in many regions, but this salad is a more everyday affair, served casually in restaurants and homes alike.
From spring into summer, when ripe tomatoes appear in the markets, the vivid colors add to its appeal. The name may sound festive, but its role remains that of a supporting side dish. It reflects a Roman instinct for interspersing heavier courses with seasonal vegetables.
Bring the full course home next weekend.
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