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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Char @ Direct Seafood

	Cooking Level: Expert Living In: Melbourne, Florida, USA
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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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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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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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ColleenK.

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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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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CawsticCrow


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Reviewed: Jun. 17, 2008

Delicious! Just like an Italian Pizzeria we have locally. Just the restaurant here I added some olives to the side. Topped with sea salt & fresh ground pepper. Very tasty!

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KarenLynn

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: May 14, 2008

Very good salad. I only rated a 4 because I changed it up a bit by adding a clove of minced fresh garlic and making the dressing using 3 parts extra virgin olive oil to 1 part of the balsamic vinegar. 1/2 balsamic and 1/2 oil makes it very tart and overpowering. Make sure the balsamic is the best you can buy, the older the better, the more syrupy it is, the better. Trader Joe's sells a very nice aged balsamic for less than $10 a bottle.

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April

	Cooking Level: Intermediate Home Town: New London, Connecticut, USA Living In: Lexington, Kentucky, USA
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Reviewed: Apr. 13, 2008

I had some extra fresh basil from another recipe this week and was trying to think of what I could make. I didn't want to slice tomatoes, mozzarella, and basil and lay them out in something time consuming and fancy for just us and so I found this recipe. I had some mozzarella in the fridge, but next time I will definitely use fresh mozzarella. i also used grape tomatoes as they were on sale and the dish was delicious. Never had it with balsamic before and it was great.

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Marian

	Cooking Level: Expert Home Town: Warwick, New York, USA Living In: Boston, Massachusetts, USA
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Reviewed: Sep. 3, 2007

This was fabulous, I took it to a potluck and left with no leftovers and several requests for the recipe.

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sphinxwinks

	Cooking Level: Intermediate Living In: San Francisco, California, USA
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Reviewed: Aug. 26, 2007

YUMMY! We ate this on Trader Joe's Asiago Cheese w/peppercorn sourdough bread......delicious!

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Lori

	Cooking Level: Expert Home Town: Syracuse, Indiana, USA
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Reviewed: Aug. 24, 2007

This was wonderful. I had eaten this at an Italian restaurant and this one is better.

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Judy Werner


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Reviewed: May 29, 2007

Fabulous. Full of flavor. You could serve this with just about any meal. Make sure and splurge for the fresh mozzarella.

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amydoll

	Cooking Level: Expert Home Town: Aurora, Illinois, USA
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Reviewed: Apr. 21, 2007

This is a favorite! The better your ingredients are the greater the flavor.

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RLORKY

	Cooking Level: Intermediate Living In: Woodbridge, Virginia, USA
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Reviewed: Mar. 3, 2007

ONE OF MY MOST FAV RECIPES. EASY AND YUUUUMMMYYYY! EVEN BETTER WHEN YOU AD A TOUCH OF FRESH GARLIC.

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CANDIBLAKE1216

	Cooking Level: Expert
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Reviewed: Nov. 6, 2006

Excellent! So simple and easy to prepare and very eye appealing. Everyone loved this, even my father, who is a real meat and potatoes type of guy. I knew he liked it when he went for seconds! I thought there was a bit too much olive/vinegar mixture, I may reduce that next time but everyone loved dipping their garlic bread it in so it was OK.

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AINSLEYSMOM

	Cooking Level: Intermediate Living In: Bismarck, North Dakota, USA
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Reviewed: Oct. 10, 2006

I made this without the red onions & it came out great. It's really pretty if you lay it all out on a plate or platter & drizzle the vinegar over it. It reminds me of a salad that the restaurant Johnny Carino's served this summer.

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Mari V.

	Cooking Level: Intermediate Home Town: Clovis, New Mexico, USA
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Reviewed: Sep. 16, 2006

I made this salad for a salad luncheon. I used garden fresh tomatoes. I did not use onion, but did use fresh ground sea salt and pepper along with the fresh basil, olive oil, balsamic vinegar and fresh mozerella. I had many good compliments and recipe requests.

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Barb


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Reviewed: Sep. 16, 2006

Perfect! This recipe was just what I was looking for -- delicious, simple, and elegant.

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Hillary

	Cooking Level: Intermediate Home Town: Long Beach, California, USA Living In: Santa Barbara, California, USA
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Reviewed: Sep. 12, 2006

I am so addicted to this salad. It is a perfect combination of flavors.

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MJVON


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Reviewed: Sep. 10, 2006

Yum!! Any variation of Insalata Caprese is delicious. I did use a blend of oregano and basil though. Excellent!

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