Have I posted this before? Can't remember...

Here's a summery salad that has no cooking involved, which contains no gluten or any of the usual bready or potatoey carbohydrates, but which can be a complete meal in itself, and it's oozing with good health. It's the colours of the Italian flag, hence we call it tricoloure salad, though it's worth noting that avocado is a rare ingredient in Italian cuisine!

For two of us (extremely generously), the ingredients are half a pound of the best cherry tomatoes you can get, 250g drained weight of mozzarella (we buy the one called mozzarella maxi made by Galbani) and two firm yet ripe avocados. The quality of the ingredients is paramount. You also need some really good extra virgin olive oil.

All you do is peel and thinly slice the avocados into crescent moons, cut the tomatoes cleanly in half (I use a serrated knife, which avoids squidging) and cut up/slice/whatever the mozzarella into smallish bite-sized pieces. You can get all arty-farty and arrange the cheese and avo slices into a nice pattern, but I don't bother with that and simply throw them into a big mix. Then scatter the tomato halves on top, and drizzle the whole lot with a tablespoon or two of extra virgin olive oil. A final grating of black pepper and a few fresh baby basil leaves are the icing on the cake.