Reviewed: Nov. 6, 2009

Flavor in every bite. I brought these for a 4th of July BBQ and they were a hit.

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Reviewed: Sep. 12, 2009

I liked it a lot, and also liked the fact that it is relatively healthy and low fat. My husband was not too fond of the amount of basil. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 9, 2009

This was just wonderful! Used tomatoes from the garden and I know there was more than what was called for so I did double the dressing. Not necessary! We had to pour some of it off. Very, very tasty. Thank you!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Aug. 31, 2009

I had to make this twice, the first time I never got any because my husband ate it all while I was at work! A good way to use up tomatoes from our plants. The mushrooms were big so I quartered them rather than leave whole.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

Oh, this was soooo good! I used more green onions because we love them. It's an easy, refreshing summer recipe.

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Texas Flamingo

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 25, 2009

Family dinner at Lake Brompton

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Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

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Reviewed: Aug. 19, 2009

i'm a vegetarian and this is perfect!

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eveebang

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Love this recipe!! I sauteed my mushrooms in a bit of EVOO first (I don't like raw mushrooms) and also added EV Olive Oil instead of veg oil. Super yummy. I did add a bit more fresh basil too.. just cause I love it!! Great with steak or balsamic chicken!!

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GreenLotus77

Cooking Level: Expert

Living In: Western, New York, USA

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Reviewed: Aug. 10, 2009

This was just ok for me, it didn't blow my socks off. Next time I'm going to use evoo instead of vegetable oil and the whole time that I was eating it, I kept thinking how good fresh mozzarella would taste in it. I also drained off some of the dressing, I thought it was a little too much. Also, the dark color turned the kids off and most of the pictures for this recipe did not have that brownish color, I guess they used something else. I will make this recipe again.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Jul. 26, 2009

I want to get into this recipe, and have made it twice now, but I don't understand all the amazing reviews. Yes, it's super easy and tasty, but it doesn't blow me away. Perhaps this is because I'm not the biggest fan of raw mushrooms, but I would like to try this as written and then saute.

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 26, 2009

Very nice! I used olive oil, as suggested by others, and for purely aesthetic reasons, I think I might try using white balsamic vinegar next time, just to avoid the slight brownish colour. But this tastes great (even though dinner plans changed and the veggies ended up marinating for over 24 hours!)

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SnowShadow

Cooking Level: Intermediate

Home Town: Chilliwack, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 20, 2009

Very Good and I am not a fan of mushrooms. Goes good as a fresh salad accompaning a pasta dish.

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Dan The Man

Cooking Level: Intermediate

Home Town: Hartford, Connecticut, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 10, 2009

Absolutely fantastic! We loved it. Thank you for the recipe, Sunny! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jul. 4, 2009

Wonderful, refreshing salad! Perfect for a hot summer day! I whipped this together in no time and let it marinate for approx. 3 hours! Used fresh basil straight from my garden. DELISH! Can't wait to make again!

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

Delicious! I used olive oil instead of veg oil and added fresh buffalo mozarella "pearls" (little balls of mozz). Great on day one, even better on day two. Will make this one over and over. Thanks for a great recipe!

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JessieGirl

Cooking Level: Intermediate

Home Town: Schnecksville, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 9, 2009

This was a delicious salad. The combination was interesting and tasty. It felt too soggy though, which is why I'm giving this 4 stars instead of 5.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: May 31, 2009

I just made this and it was delicious. I didn't have Balsamic so I used white wine vinegar, probably would be delicious with red wine vinegar as well. Thanks!

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afredette

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 31, 2009

Oh. My. Goodness. This is outstanding! I only added a little minced garlic, I made no other changes. Recipe didn't specify which kind of mushrooms to use, so I used baby bellas. I tried it before I let it set in the fridge, and had to hurry to put it away. Amazing. So wonderful. This one's going to be made a lot this summer, I can tell. Thanks, Sunny.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 17, 2009

Wow! Simply delicious!

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*Laura*

Living In: Big Piney, Wyoming, USA

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Reviewed: Apr. 29, 2009

A PERFECT 5 star recipe! This was delicious both before chilling and after chilling. I look forward to making it with home-grown tomatoes this summer and serving blue cheese or feta on the side. Thank you Sunny for sharing such a FABULOUS recipe!

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