Reviewed: Sep. 11, 2012

This was actually more of a salso to me... It was good, but by itself the seasoning wasnt enough. If you had some chips to dip with it, it would have been much better, but eating it as a side dish was a bit lack luster.

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Reviewer:

cookintraining

Reviewed: Sep. 2, 2012

The lemon in this recipe totally makes it!! I've eaten similar salads often, but this one blew my mind. I used kalamata olives instead of black, and grape tomatoes instead of large ones. Also, omitted the thyme b/c I had none. I didn't add sugar either, didn't feel like it needed it. Just a note - I loved it fresh, but the leftovers weren't *quite* as incredible. However, I am so excited to make this recipe again and again!

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Reviewer:

stooferpoofoo

Reviewed: Jun. 18, 2012

Very good! I like a light vinaigrette on this, but it still could have used a tad more flavor. I halved the olive oil.

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Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Jun. 3, 2012

Yummy little salad! Not sure how well the black olives played in this...a little out of place but all in all we liked it! Very refreshing!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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

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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