Reviewed: Feb. 24, 2013

Yum! Added fresh buffalo mozzarella. Delicious.

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Reviewer:

RONNASTEFAN

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

Reviewed: Oct. 2, 2012

I used bottled dressing, added your oregano, and rosemary to that, and some mozzarella too. Quite good. Thanks.

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Reviewer:

Clover

Cooking Level: Intermediate

Reviewed: Aug. 27, 2012

Added a bit of fresh Mozz. Perfecto!

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Reviewer:

dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Aug. 18, 2012

Very, very good. A super summer dish. Be sure to use fresh herbs.

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Reviewer:

GailRT

Cooking Level: Intermediate

Reviewed: Aug. 6, 2012

Absolutely delicious! Served cold and topped with crumbled feta cheese. Loved it so much, I made it again the next day. Can't wait to have it for lunch with cottage cheese!

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2 users found this review helpful

Reviewer:

chickscook

Reviewed: Aug. 5, 2012

Deeeelicious!! Did everything as written, however, because we are such Rosemary "freaks" added another two sprigs. They were the first bowl cleared at the dinner table! Thank you for a simple, lovely recipe! Look forward to trying them on the grill!

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Reviewer:

angelstray61

Cooking Level: Beginning

Living In: Simpsonville, South Carolina, USA

Reviewed: Aug. 2, 2012

We had this tonight with a grilled pork tenderloin. As I didn't have any heirloom tomatoes I made it with red and yellow tomatoes on the vine which I had on hand. When I made the dressing I feared it might be to oily. But to my surprise it wasn't. We usually use onions in a tomato salad. So I was wandering what's comingout without onions. The result was great. It's a great salad on a hot day together with some grilled meat.

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18 users found this review helpful

Reviewer:

Gourmet43

Cooking Level: Intermediate

Home Town: Zurich, Zurich, Switzerland

Living In: Smiths Falls, Ontario, Canada

Reviewed: Aug. 1, 2012

This has been a tradition for many years, and it is ALWAYS a refreshing Summer-Time Delight!!

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2 users found this review helpful

Reviewer:

purplestardust101

Cooking Level: Professional

Home Town: Atlantic, Pennsylvania, USA

Reviewed: Jul. 26, 2012

This one gets the gold star award and that’s a hard rating to come by. It means my husband has been "WOWED!” He can eat the entire bowl like it was candy and then ask for more. I’m surprised because he doesn’t like rosemary, yet it seems to compliment this dish very well. I used the following Heirloom varieties: Cherokee Purple, Amana Orange, and Tigerella. Thank You aimeej.B for sharing such a wonderful recipe!

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: May 3, 2012

This is wonderful! I used a 1:1 ratio of oil to vinegar to cut down the amount of fat and adjust for the amount of tomatoes I used. I also omitted the oregano because we do not care for it. Will make this beautifully colored salad again!

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9 users found this review helpful