The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 19, 2009
classic..the best version and the simplest!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 3, 2009
Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 26, 2009
A light, tasty side. :) Here in Iowa we have locally grown tomatoes labeled "Graddy's" that really lend themselves well to this dish. Personally, I thought the medley tasted better after chilling in the refrigerator. The fresh mozzarella has a very mild taste and almost spongy texture. :) Oh, and yes, seeding the tomatoes helps.
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Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 20, 2009
Use fresh ingredients...especially the mozzerella, and seed the tomatoes so it's not a wet mess.
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Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 23, 2009
Quick and easy to assembly, and oh so delicious on those hot summer nights! Served with a crusty garlic clove bread and everyone used the sauce to dip the bread in. Served to some girlfriends and heard lot's of 'yums'.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 7, 2009
made this last year, and repeated this year. still good, refreshing and better the next day if there's any left
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 3, 2009
PERFECT! I choose to use grape tomatoes just because they're already bite sized.
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Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: May 5, 2009
Great addition to pot-luck picnic for work...added onions but should have marinaded a little longer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 10, 2009
I make this salad every time I see fresh basil in the store!
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Cooking Level: Expert

Home Town: Wisconsin Dells, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 27, 2009
These are really good! I put fresh minced garlic on mine and make it on a bed of romaine lettuce...I add grilled chicken a lot of times too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 17, 2009
Sometimes I take the onion out when I'm not in the mood. Great with and without.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 4, 2009
Made it without the onions and love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 19, 2008
Fresh mozzarella really does taste great, but if you're not planning on eating all of this in one sitting, you might want to consider using regular mozz. Fresh tends to break down a bit if it sits in the oil and vinegar for a long while.
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Cooking Level: Expert

Home Town: Elkhart, Indiana, USA
Living In: Waterloo, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 14, 2008
Loved this! Served it to company and they loved it. Leftovers were great next day. Next time I will use the mozzarella balls I've seen in store. They're an inch size and that would look good but the other fine too. Will make again!
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von

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 4, 2008
Easy and delicious. Followed the recipe exactly, and it was wonderful.
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Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 17, 2008
This recipe is simple and classic. The key however, is to have very fresh ingredients. If you don't have very fresh tomatoes, don't bother.
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Cooking Level: Expert

Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 20, 2008
I make this 2-3 times a week when tomatoes are at their peak. Last night I grated a garlic clove and minced a little red onion. I use my very best olive oil and 10 year old Balsamic, but I never measure. Let it set on the counter while prepping the rest of dinner. I use the little mozzarella boccatini balls available at most groceries and Sam's Club. Seriously good stuff.
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Cooking Level: Expert

Home Town: Encampment, Wyoming, USA
Living In: Melbourne, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Jul. 11, 2008
So Good!!! Using fresh picked tomatoes and basil from our garden really make this dish. A summer long favorite at lunch or dinner.
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Photo by GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 11, 2008
Super easy and super delicious. I agree w/previous reviewers' posts about using more EVOO and less balsamic vinegar. I used twice as much oil than vinegar. I added about a tbsp. of garlic pepper and a tsp. of sea salt. After sitting overnight, the next day's leftover batch tasted even better! If you have the chance, let it sit overnight.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 28, 2008
Like a good wine, it tastes better with time. The first night the vinegar taste was a little too much; the next, the liquid had a mellowed sweetness. Sure the tomatoes are mushier, but it still tastes awesome. Definitely serve with bread to sop up sauce.
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