Reviewed: Aug. 20, 2012

This type of salad is easily modified - I used four ears of corn, a pepper from the garden that was an odd color (in between green and red) half a vidalia onion, four medium tomatoes, ground black pepper and a handful of chopped fresh basil. I cut back on the olive oil and balsamic, maybe only 3 tablespoons each, if that, and completely forgot the garlic even though I intended to put in some crushed. It went over quite well with my family, even Granny who was tentative - she had two helpings.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

IamJumboShell

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Aug. 24, 2011

What a hit with my dinner guests! I served this with crab cakes and coleslaw, and we had a perfect summer supper. I, too, reduced the oil significantly, and added some ground sea salt, but otherwise I just followed this as written. Thank you for a new addition to my tried-and-true recipes!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tana

Reviewed: Jan. 16, 2011

Made this last night with bbq pork loin rack on grill. Didn't have a few ingredients: Cayenne, so used Hungarian Hot Paprika, fresh corn, so used canned, instead of vinegar & olive oil, used dressing, used canned diced tomatoes. Everyone loved it. Thanks for making my boring corn a little more exciting.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

mrslee1

Cooking Level: Beginning

Home Town: Lorain, Ohio, USA

Reviewed: Sep. 4, 2010

The first time I made this I had to drain the oil and vinegar from the salad. The next time I used 2 T of each. This time I doubled the recipe and used 1/4 cup each of the oil and vinegar. This seems to be the perfect amount and the salad has been a big hit at gatherings.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

YAZYODA

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Glenwood, Maryland, USA

Reviewed: Aug. 21, 2010

My husband loved this dish. I cut down on the oil and vinegar for this recipe. I only used 1/4 cup oil and 1/4 cup balsamic vinegar and still strained it out of the salad before serving so it wouldn't be so oily. Delicious!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

PAJAMAANGEL

Reviewed: Mar. 5, 2010

loved it and my husband loved it too. used frozen sweet corn kernels as that's what i had. still tasted great :) thanks for sharing!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

kelly

Cooking Level: Intermediate

Reviewed: Dec. 6, 2009

Great way to use a bumper crop of tomatoes & corn this summer.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ket0276

Cooking Level: Intermediate

Home Town: Covington, Kentucky, USA

Living In: Aurora, Indiana, USA

Reviewed: Nov. 19, 2009

Its absolutely great! my hubby requested this every week.. its new found favorite.. its very easy and colorful salad.. I added onion leaves and parsley and some green bell peppers to add beautiful color.. thanks for posting.. I give this 5 stars!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Josephine

Reviewed: Oct. 11, 2009

This was pretty good. I used cucumber instead of tomato though. Thanks for the recipe 8D

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

J Smith-Balkissoon

Reviewed: Mar. 1, 2009

I thought this was very good. If you use a more expensive balsamic vinegar, the taste is so much better. I reduced the oil slightly. Thanks for sharing!

Was this review helpful? [ YES ]
4 users found this review helpful