This salad is fantastic! The flavors are wonderful and the colors so pretty! Thank you for this wonderful recipe!

Also threw in some minced garlic and topped with parmesan cheese when ready to eat. yummy!

We loved this recipe! What a fresh, non-lettuce salad idea! Had to sub balsamic for the red wine vinegar and it was still great. Went great with our roasted chicken and couscous dinner. And I mixed the leftovers with the couscous to have a different salad the next day.

This a very refreshingly different and delicious recipe. Like other reviewers, I cut the olive oil in half and doubled the red wine vinegar. I made it about 8 hours ahead of time and kept it in the refrigerator. The flavors blended nicely by the time dinner was served. This will become a regular in my house.

Excluded the pine nuts, other than that, yummy!

This is a most incredible salad! I used half red cherry tomatoes and half yellow teardrop cherry tomatoes (they are sweeter than the red ones). This combination added wonderful color and another layer of natural tomato sweetness. I substituted Splenda for the sugar with no change in the flavor. I also doubled the green onions, I love the contrast in flavor they provide. I followed the recipe the first time and added the pine nuts as directed. Now, to make sure the pine nuts retain their toasted crunch, I add them just before serving. This salad also tastes better the second day after overnight marination, IF you have any leftover! Everyone that has tried this salad absolutely loves it!

Great mix of ingredients, but too much oil in dressing.

I love the main ingredients of this salad, just not in this recipe. I cut the recipe in half (just me and the hubby), used a couple tablespoons of the dressing (which I used balsamic), and left out the onions. I was quite disappointing, because the recipe sounded so good. Next time I will try more variations suggested from other reviews and possibly leave out the pine nuts, as I did not like the flavor they brought to this dish. Even after sitting in the frigde for 12 hours, I'm still not crazy about this dish. I will not make this again.

This is gorgeous and delicious. I used Kalmata olives, green stuffed pimento olives (because that is what I had). I reduced the oil to 1/4 cup and added two tbsp of lemon juice to give it more kick and round out the flavors. I haven't tried it with feta cheese, but that sounds awesome too.

It just doesn't get any better than this. Used Kalamata olives instead of black olives. Great Flavor! Next time I might add a little minced garlic.

Really, really good, and easy to make. When toasting the pine nuts, I threw in some sesame seeds and toasted those too. My coworkers enjoyed it and several requested the recipe. I'll be making this one again, thank you.

This is an OK salad. I added feta which made it better

This really is a wonderful dish. My teenaged boys even loved it! I had actually hoped for leftovers.... there were none. Made it just as the recipe said.

guests said it was good. I'm not a tomato fan, but will make again. Presentation was nice too.

Outstanding! I used dried basil and two cloves garlic instead of dried oregano.

This is a new staple to the menu at my place. Delicious!