Reviewed: Nov. 15, 2009

I have been growing my own basil, so I always wanted to try this since I had it at a restaurant. It was absolutely great! I am keeping this for my summer faves.

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COSIE3

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Reviewed: Sep. 28, 2009

I used fresh roma tomatoes and sliced up the basil instead of using a whole leaf. I also used fresh mozzerella which is a MUST for something like this! I bought the high-end stuff from whole foods to make veal parmigiana, and used the remainder for this salad. In addition to oil, I drizzled balsamic vinegar on top and let sit for about 30 min before serving. Really easy, fresh, and delicious! enjoy

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 13, 2009

This is just what I was looking for! A friend gave me a ton of basil and and I wanted to make this salad. I loved it.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 2, 2009

I made this with cherry tomatoes and cubes of fresh monzarella on toothpicks as a fun twist and the kids loved it!

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Lisawas

Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 24, 2009

This is delicious, yummm!! Another spin: Once, in San Francisco, I had sun-dried tomatoes with melted fresh mozzarella on Italian bread with fresh basil, served with some kind of garlic olive oil for dipping. It was fantastic. Has anyone had something like this?

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Rinny

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

The balsamic really adds something.

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cattabella

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Katy, Texas, USA

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Reviewed: Aug. 18, 2009

Im a huge caprese fan! The only difference is I added balsamic vinegar. Sometimes Ill toss in some red onions and avocado. YUM!

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Aug. 16, 2009

Tasty, beautiful and popular. All good reasons to make this again and again. Served it as an appetizer with chunks of olive bread and olive oil and balsamic vinegar on the side. Even my toddler dished up a little plate for himself and enjoyed it. I used my home grown basil and next summer I am going to grow my own tomatoes just for this salad!

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Anina

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

Family loved it (except for 10 yr old who "doesn't like vegetables"). I committed the big faux pas of using dried basil but in a pinch it worked. I also added balsamic vinegar to the olive oil as one other reader suggested and it added great flavor!

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QUINLANQ

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

I love this dish. I do like to add a little wine vinegar to it also.

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HRH

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Reviewed: Jul. 10, 2009

This recipe is wonderful. I reduce my balsamic vinegar until it becomes a glaze and then drizzle over the top, makes a sweeter glaze YUUUMMMM

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Sherry

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Reviewed: May 2, 2009

This is my all time favorite dish during the summer - I can't get enough of fresh plum tomatoes straight from the vine and fresh snipped basil. We always have fresh mozzarella cheese in the house.

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M.Rossi

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Harvard, Illinois, USA

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Reviewed: May 1, 2009

delish,i did even TBSP for the vinegar and oil...and the moist cheese is to die for......enjoy

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Apr. 5, 2009

Simple, elegant, and tasty. I love how this is the authentic recipe. My husband has however asked for me to make the one using balsalmic vinegar next time. Oh well, suppose we should see which one we like more. I served it to our Japanese friends who don't know how to cook Italian. Served it with Bruschetta II, American Lasagna, Roasted Garlic Bread, roasted eggplant, and My Mother in Laws Eclair Cake. Wonderful line up.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Apr. 1, 2009

Really a nice change from tossed salad, and the flavors of basil, tomato and cheese are wonderful!

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BETSYGIRL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Coarsegold, California, USA

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Reviewed: Mar. 26, 2009

I made this as a lunch salad for daughter and I. I diced most of the ingredients for 1 year old daughter.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 21, 2008

My daughter makes this alot, but she puts hers on bagette bread, drizzles it with olive oil & balsamic vinegar, then addes the tomato,moz. & 2 of 3 fresh basil leaves. Really delicious.

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TK

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

As other reviewers have stated, make sure you have the very freshest ingredients! I love, love, love good caprese and chianti! I also drizzle balsamic vinegar with the olive oil. I made this with little balls of mozarella, halved grape tomatoes, snipped basil, sea salt, fresh pepper, olive oil and balsamic vinegar for an office luncheon. It was a huge hit! Everyone wanted my "secret recipe"!!!

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DONA64

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

a delightful summer recipe with fresh ingredients. My guests were very impressed with this dish!

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Sandy

Cooking Level: Expert

Living In: Grand Junction, Colorado, USA

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Reviewed: Sep. 6, 2008

Delicious, simple and elegant! I was wondering what I was going to do with all the basil I'm growing this summer. I found tomatoes on the vine that were smaller than normal, cut them in half and tore the basil leaves in half and they made great bite-sized appetizers. I did add a sprinkling of balsamic vinegar as well as the olive oil.

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Sarah

Cooking Level: Expert

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Insalata Caprese II

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