Reviewed: Oct. 8, 2009

The store didn't have endive so I had to omit that. I'm not a big fan of raw bell pepper but it worked really well in this. Think I'll try it with goats cheese next time. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

Absolutely delightful, clean, fresh and very easy to prepare. no mozz...balls, use mozzarella sticks hot from the oven. no fresh basil, use dried. no endive, skip it, it's bitter.... Arugula & Spinnach, use baby leaves and there is no cutting. Arrange the leaves on the salad plate, add the diced veg. Sprinkle with salt, pepper and dried basil. Voila! Lemon dressing is light and clean. This salad looks great, is colorful and would go with pork, veal or fish and a nice glass of pinot...Enjoy.

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Reviewer:

donnalee

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

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Reviewed: Mar. 26, 2008

We really enjoyed this, but I made a couple of significant changes. I have yet to find an authentic Italian deli here that sells fresh bocconcini, and the prepackaged, commercial stuff is flavorless, so instead I used crumbled goat cheese, which is nice and creamy. Because goat cheese is tangier than mozzarella, I subbed balsamic vinegar and a touch of stevia (an herbal sweetener) for lemon juice. Combined with the arugula, this made for a very flavorful salad. I omitted the celery, doubled the remaining veggies, sliced the endive, and added the vinegar and oil to taste. A very nice combination of flavors and textures!

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jan. 24, 2005

Left out the celery and the endive. Used arugula just as it was and didn't chop. Upped the amount of fresh basil and used strips of green and red pepper instead of just chopping the green pepper up. Make sure you use a good quality of extra virgin olive oil. Pretty colors but I think I will just stick with traditional insalata caprese salad next time.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 21, 2004

I changed this recipe quite a bit for our tastes, but then it was WONDERFUL!! I used the same base of olive oil and lemon juice, then added grape tomatoes and garlic. I made it much simpler and it was great!

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Reviewer:

TAMMIEFLICK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Huntsville, Alabama, USA

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Reviewed: May 24, 2004

It was a fairly good salad, but dind't strike me as out of the ordinary. I was dissappointed in the bocconcini, the taste was pretty bland. Of course it could have been the particular product and another one may have been tastier.

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