Reviewed: May 16, 2012

Delicious!!! I agree that the dressing was a bit too much in volume, use the owners advice and ad to your liking. I added shredded mozzarella cheese as an additional flavor and texture. I was amazing!

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Reviewer:

Auntie Bia

Reviewed: Sep. 12, 2011

This was pretty good. I took other reviewers advice and cut the amount of dressing in half, and I still thought there was too much, so next time I will quarter it. I left out the thyme, onion, and lemon zest, and I cut the amount of olive oil in half. We ate half of this the first night and refrigerated the second half, and it was even better the next day.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 10, 2011

Delicious! I cut the dressing in half as recommended. I also used just a pinch of ground thyme instead of the fresh and used golden balsamic vinegar. A wonderful use of garden veggies and basil. Made this well in advance to allow the flavors to blend. A perfect light side for carbonara and garlic bread.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Aug. 8, 2011

Love this salad! Had everything from my garden. Used kalamata olives for an extra zing. Would also be good to add lettuce. The dressing is very flavorful. Can't wait for leftovers tomorrow!

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Reviewer:

rickbenel

Reviewed: Jul. 25, 2011

I also added some tri color pasta and doubled the dressing.....mmmmm.

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Reviewer:

ANNE29

Reviewed: Jul. 9, 2011

Excellent use for vegetables from my garden. Light and perfect for a summer side dish or a vegetarian dinner. I made the dressing as written and saved half for leftovers or to use elsewhere.

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Reviewer:

Christine B.

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Hampton, Virginia, USA

Reviewed: May 28, 2011

A nice alternative to my usual cucumber-tomato-olive-feta Greek salad. The fresh basil really makes it--I used ~1-1/2 c. kalamatas and close to 1/4 c. basil snipped in ribbons

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Reviewer:

brogli1

Cooking Level: Intermediate

Home Town: Scottsville, Kentucky, USA

Living In: Salt Lake City, Utah, USA

Reviewed: May 25, 2011

Loved this recipe. It was exactly what I was looking for. The lemon zest and juice added a wonderful fresh flavor. I did use less oil (1/4 cup) as that is my preference and it was still wonderful!

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Reviewer:

PAMHI

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Arlington, Texas, USA

Reviewed: Apr. 25, 2011

This Salad was absolutely Scrumptious! I made this for Easter dinner and everyone just loved it! It was a nice compliment to the Rack of lamb. The only thing I would say is to use less onions and dressing. Other than that this was soo delish! I will definitely make again! ~

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Reviewer:

Kgriff

Reviewed: Apr. 19, 2011

I made this last night to go along with some shrimp scampi. This is a wonderful light salad for a hot summer night. I pretty much followed the recipe ingredients except I didn't put in zucchini, and used the whole can of black olives and whole red onion. Since I had all the herbs growing in my garden used fresh herbs and the dressing I did use a little less of the oil. Will make again.

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