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*

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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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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Apr. 22, 2009

I loved this salad. I made it last night and let it marinade until tonight when we ate it. I kept wanting to get into it but decided I had to let it alone to marinade as the recipe states. This was so great. I served along side a small steak and it was perfect with it and so satisfying. It will be a great grill salad to serve in the summer with grill outs. I am on a restricted diet so I used olive oil for the oil, Splenda for the sugar, and no-salt for the salt and it was perfect and legal. I took a little bowl out for tomorrow and hid it for me. Isn't that selfish. Now I can't wait for lunch tomorrow and to take it to work and let everyone ooh and aah over it. Great new find which we will enjoy many times.

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COOK471

Cooking Level: Expert

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Reviewed: Apr. 18, 2009

I can't imagine making this not with olive oil! I used very good quality Olive Oil and balsalmic and it was amazing. I will be making this frequently!

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Chic Lil Chef

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

Gotta figure out the correct mushrooms to make this sing.

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dmacneil

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Reviewed: Mar. 29, 2009

Soo good. I Added fresh parsley and left out onions.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 5, 2009

Wonderful! I followed the recipe exactly except for using grape tomatoes. Marinated it overnight and added a diced avocado 30 minutes before serving. My son and bf loved it! I can't wait to eat the leftovers for lunch today. The dressing had just the right "bite." Will be making this often. I think it would be delicious served over grilled chicken breasts.

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Bubbie Linda

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Jan. 12, 2009

So delicious and so different. I cut the mushrooms into quarters and used Splenda instead of sugar, and canola oil instead of vegetable. My husband loved it. Update: I increased this to 50 portions for a special party. It was a big hit. Everyone was raving about it. Cherry tomatoes are hard to find for some reason around here, so I just used grape tomatoes.

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DI3MOOSE

Cooking Level: Expert

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Reviewed: Nov. 17, 2008

A hit from SunnyB. I was unsure of it the day I made it but the next day it was PERFECTION. I would definatley made the day before. I used baby bellas and fresh basil. A definate keeper.

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 13, 2008

I am not a mushroom person but by husband is, so I made these for him! What a hit - and SO easy to make. Thanks.

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JODY WELGOSS

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Reviewed: Sep. 28, 2008

This is fantastic! I brought it for a potluck and it was the first dish to go. Thanks so much for this GREAT recipe. Just a note, when I refrigerate it overnight, my tomatoes still tasted okay but the dish became quite watery. Perhaps I'll try to only refrigerate it for 3 hours, as suggested by the original recipe.

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Angeline Fu

Cooking Level: Beginning

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Reviewed: Sep. 22, 2008

Excellent!! Just added baby spinach and another pinch of salt!! Delicious ! Thank you for the recipe!

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VIVNIDHI

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Reviewed: Sep. 5, 2008

Simple but tastes Great! Though I still simmered it a little bit until it's soft.

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Tina T

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 25, 2008

This is a delicious summer salad! I was surprised at how much I enjoyed this blend of flavors and I'm glad I decided to try it out.

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MWax

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Reviewed: Aug. 22, 2008

We do a version of this often. I decided to follow your recipe the other day based on the wonderful reviews you've recieved. Wow! A perfect balance of ingredients. I have nothing to add as this recipe is perfect as written.

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5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Aug. 15, 2008

Sometimes simplicity is key. This was great. I used smaller home-grown tomatoes, but it's a great way to use up veggies.

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JMANUEL

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 8, 2008

Totally simple and delicious. Almost like heirloom tomatoe salad! I don't think you can go wrong with good balsamic, oil and s&p!! I added shredded parmesean & romano (premixed from digiorno) when I plated up! I picked this recipe to use up some mushrooms and tomatoes that were on their last days, SO GLAD I DID...can't wait to use fresh beautiful ingredients! 5 STARS...thank you!

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