Reviewed: May 12, 2009

Everyone loved it! Didn't change a thing.

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Debbie

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Reviewed: Apr. 20, 2009

Liked this recipe overall, but think I will choose a different cheese next time.

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Linda

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 5, 2009

I made this for New Year's Eve as an appetizer and it was a big hit. Made one change and used green olives instead of black. One of the eaters commented that it would make a great salad. Since I had an event that I needed to bring a salad to a few days later, I used this as a salad and it was a huge hit there too. I couldn't get smoked provelone the second time so I used a smoked mozzarella and it was perfect.

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CAREYLORI

Home Town: Detroit, Michigan, USA

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Reviewed: Jan. 1, 2009

I took this to a New Year's Eve party and it was a huge success. I loved sopping up the marinade with the bread slices I served alongside.

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Christine W.

Cooking Level: Expert

Home Town: Ballwin, Missouri, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Sep. 26, 2008

I really like this and everyone that tasted it wanted the recipe. I used part smoked and part regular provolone. Instead of putting it in a jar to marinate, I used a plastic bag and shook it periodically. That way, everything got covered with the yummy liquid.

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Caylee

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Reviewed: Aug. 5, 2008

Doesn't look to great even when using white balsamic but tastes yummy!

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CHRIS4FOOD

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Jul. 5, 2008

As per other reviewers, I used kalamata olives instead of black olives. Also, I used extra sharp provolone cheese in big chunks, and white balsamic vinegar too. These were my only substitutions. Everybody loved this salad!

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Reviewer:

Sandi Dee

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: May 31, 2008

Pretty good. I didn't add the provolone since I didn't have any. I substituted green olives. I used fresh oregano and added extra garlic ... just because. I took it to a party and brough none back!

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lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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Reviewed: Apr. 23, 2008

Different and easy to make. I think it would be better to slice up the olives, and be sure to leave the provolone cubed in 1 inch cubes, not diced.

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Apr. 8, 2008

Excellent Recipe! I made it exactly as posted and it was great but it seems very adaptable and forgiving you could add pretty much anything or leave something out and I bet it would still be great!

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starcat

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Reviewed: Feb. 24, 2008

This was really good and really easy. I made it exactly as listed, except i did add some salami. The marinade was really good, next i time i will have to get more bread for dipping, it was addicting!

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Marissa

Cooking Level: Beginning

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Reviewed: Dec. 12, 2007

This is a versatile salad. I didn't use marinated artichokes, I used canned, drained artichokes & so didn't have a problem with excess liquid. I also didn't measure the oil & vinegar, just used my own judgement on the amount needed. I added some cherry tomatoes & upped the oregano a bit but otherwise followed the recipe as written. It makes a great topping for bruschetta & I think it would be really nice served over grilled chicken or fish. Thanks, Chellebelle:o)

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Reviewer:

cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 10, 2007

I thought the flavor of this salad was really good, however the amount of liquid is way too much. I left out the oil and would only use half of the oil from the artichokes next time. Roasted my own peppers, subbed pepperoncini peppers and cubed pepperoni for the black olives and ended up tossing the salad with fresh spinach leaves just to use up the "juice." Flavors were good though, thanks for the recipe!

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Chikee

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

This is a very adaptable recipe. I added diced pepperoni, and used white pear-infused balsamic vinegar. As another member said, the white helps the ingredients maintain their coloring. The pear is very, very light and really only serves to take a tiny bite off of the vinegar. I also did not add the artichoke oil (too distinctive in flavor), and added a little less olive oil.

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Reviewer:

PSYCHDOC

Cooking Level: Intermediate

Living In: Eatontown, New Jersey, USA

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Reviewed: Sep. 10, 2007

I made this as a starter for a party and it was wonderful. I added chunks of pepperoni and a jar of green olives, and I also used two cans of non-marinated artichoke hearts. I will definitely make this again.

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J9

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Reviewed: Aug. 24, 2007

This was really good and an excellent offering to take camping as it holds well in the cooler and does get better upon sitting, even after four days. I put everything in a zip-lock bag and didn't even bother with turning/manipulating it. I just left it alone and everything seemed to marinate evenly. I did use white balsamic vinegar found at Trader Joe's so everything maintained their own lovely color. I added a chopped fuji apple for added crunch/texture as well as little cubes of calabrese (hot/spicy salami) and dried cranberries as suggested by another user to help balance the tang. To bump it up a notch, it tastes even better if you toast the baguette slices in a skillet with a little olive oil just prior to serving. This is a very adaptable and forgiving recipe that the whole family enjoyed, even the kids. Thank you for sharing it with us.

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OJAGAJ

Cooking Level: Expert

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Reviewed: May 25, 2007

Great flavor! I used the left overs for a salad topper the next day.

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Susan G

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Reviewed: Apr. 3, 2007

Great hit at dinner party! I couldn't get smoked provolone, but san simon and rofumo cheeses were excellent substitutions (cheesemonger recommendation). Also, for more visual/flavor variety, I added sliced hearts of palm and kalamata, and green olives. Thanks!

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DESMOLA

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Reviewed: Mar. 12, 2007

I should suggest adding 100g of white seedless raisins to balance the salty and peppery flavours in this recipe.

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Martha Brasil

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Reviewed: Mar. 4, 2007

I prepared this recipe based on my love for balsamic vinegar. This was extremely easy and fast. I was a bit concerned about the appearance after I mixed in the vinegar and everything turned brown; it didn't look very appetizing. I served it anyway and received such rave reviews. I had to give copies of this recipe to at least 4 people. I am glad I prepared it and it will definitely go into by "do again" category.

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