The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 14, 2009
This is a delicious and healthy salad! I ended up using 2 packages of grape tomatoes for the cherry tomatoes, since they were more cost effective, and substituted some slivered almonds for the pine nuts (didn't have any on hand). Served it for dinner one night, and dh raved about it. We had company later in the week, and I served it again, only to hear how delicious it was! Thanks so much Keren! Definitely a keeper!
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Cooking Level: Expert

Home Town: Providence, Rhode Island, USA
Living In: Passaic, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 18, 2009
A VERY tasty and appetizing salad - beautiful presentation! After reading other reviews I used a bit less EVOO, about 1/3 cup, and substituted basil since I was out of oregano. I tossed everything and let it sit in the fridge about an hour before serving. I also ended up topping it with crumbled feta cheese and the end result was fantastic! Highly recommend!
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 18, 2009
I did not make this salad according to the recipe. That being said, this recipe is able to be adjusted to your own personal tastes (likes/dislikes) and that is why I give it 5 stars. I will be using this recipe as a base for many many more salads! I do agree that there is too much olive oil, but not a fatal error either. I added a diced cucumber, a whole bunch of green onions, swapped basil for the oregano (I was out) and also swapped balsalmic vinegar for red wine vinegar. I added almost no salt (thought the olives would take care of that) but did add quite a bit of black pepper. Also added about 4 oz of cubed fresh mozerella and subbed sunflower seeds for the pine nuts (added just before serving). My whole family LOVED this - even the kids. This is one of those recipes that I will share as both "this is how the recipe is written" and "this is how I make it". What a flexible and adjustible reecipe! Thank you for sharing!
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Cooking Level: Expert

Home Town: Altoona, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 2, 2009
I made this salad this morning for tonights dinner. The only thing was, I didn't have any green onions and my neighborhhod store was out also, darn. I did reduce the amount of oil to 1/4 cup as others recommended and even without the green onions this salad is very good after only a couple of hours of marinating. I then added 2 cloves of minced garlic, about 1/3 cup of crumbled feta cheese and a talespoon of minced fresh basil, as some other reviewers said they had. OMG! I'll definitely be making this often. Thank you Keren! Can hardly wait for dinner.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 19, 2009
Good use of seasonal tomatoes. I used red, orange & yellow cherry tomatoes so it was very colorful. As suggested by others, I used much less oil and much more vinegar. Also added some basil.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 5, 2009
My sister made this salad for her 4th of July party and it was a huge hit. Loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 14, 2009
If you like olives you will love this salad. Very good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jun. 3, 2009
I used grape tomatoes. I didn't have any pine nuts, so I used pumpkin seeds. The flavor was light and tasty. My 18 month old loved this salad and so did I. :)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 1, 2009
FABULOUS! The pine nuts are imperative and really make the salad. I had to sub balsamic for red wine vinegar because that's all I had, but will try the red wine next time. Also, I will definitely reduce the oil considerably as suggested and maybe add the feta on top just to try it out. Very good though!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 31, 2009
Yes, it's salty but you can't stop eating it! I didn't have cherry tomatoes so used about six regular ones that I diced, which may have accounted for the salad becoming very wet. I also used Newman's Own Lite Balsamic vinegar instead of the oil, etc., and just a tablespoon or so will do so don't start pouring it on. This would be great with chopped lettuce as a chop-chop salad or with a nice piece of crusty bread. I made the bleu cheese burger recipe and served this as a side dish. If I would have thought ahead and drained it a bit more I would have used it as the condiment for the burgers. Will definitely make again (boyfriend loved it!).
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: May 24, 2009
This was way too oily for us. The oil drowned out any other aspect of the salad. I would not make this again.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 22, 2009
This was good but next time I will definitely cut down on the oil since I thought there was a bit too much. Love the flavor combination - yummy as bruschetta topping.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 28, 2009
This has been a "go-to" recipe I've used for years..my first intro to All Recipes. Easy to find the ingredients all year round. Easy to modify. Guests always ask for the recipe.
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Cooking Level: Intermediate

Home Town: Greenleaf, Wisconsin, USA
Living In: Mcminnville, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 16, 2009
This was a huge hit at my kid's school teacher luncheon. Also served it at Easter dinner. Beautifully colored salad that makes for a pretty dish.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 14, 2009
I'm sorry, but I just didn't care for this at all... I made it for a pot luck dinner following recipe to a "T"
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 6, 2009
I liked this, but I took it to a party and barely any of it was eaten. I followed the recipe, except it took probably twice the tomatoes than what the recipe stated. This would also be good if you added pasta to make a pasta salad.
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Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA
Living In: Menasha, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 23, 2009
I was really disappointed in this salad. The green olives and the sweet dressing just don't work together. I will not make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 21, 2009
Wonderful! Took it to church & everyone raved about it & asked for the recipe. I left out the pine nuts (didn't know where to get them). I added a yellow pepper & marinated it overnight. Next time will add cauliflower.
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Cooking Level: Expert

Living In: Berea, Kentucky, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 16, 2009
Holy cow, too salty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 12, 2009
Way too much dressing, and I will use fresh basil in it instead of oregano. If fresh basil isn't available, the dried works. Basil and tomatoes are natural partners.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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