Reviewed: Nov. 12, 2009

Great, healthy recipe!

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 19, 2009

classic..the best version and the simplest!

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rajah72524

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

Delicious!

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Peg4157

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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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Abbey

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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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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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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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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Mrs. D

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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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mary w

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Reviewed: Jun. 3, 2009

PERFECT! I choose to use grape tomatoes just because they're already bite sized.

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JENNTURNER

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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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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Sara

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Reviewed: Apr. 10, 2009

I make this salad every time I see fresh basil in the store!

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rsbecca@WD

Cooking Level: Expert

Home Town: Wisconsin Dells, Wisconsin, USA

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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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carly12

Cooking Level: Intermediate

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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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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Feb. 4, 2009

Made it without the onions and love it!

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Meredith

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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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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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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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Reviewed: Sep. 4, 2008

Easy and delicious. Followed the recipe exactly, and it was wonderful.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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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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Christine M

Cooking Level: Expert

Living In: Cumming, Georgia, USA

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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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FISHGIRL

Cooking Level: Expert

Home Town: Encampment, Wyoming, USA

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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