Reviewed: Feb. 24, 2012

Great salad! I added a few ingredients though. I added chopped fennel, fresh mozzarella balls, pine nuts, and freshly grated parmesan cheese to the salad. I also added minced garlic and parmesan cheese to the dressing. Really yummy!

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Reviewer:

Tanya

Reviewed: Nov. 11, 2011

This was pretty good. I added garlic. Next time I will cut the oil and lemon juice in half and double the amount of basil.

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 16, 2011

Super easy, beautiful served in a large flat bowl and delicious. Nice light complement to a pasta dinner! Will serve frequently.

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Reviewer:

ChBHCali

Reviewed: Sep. 23, 2011

I didn't care for this at all. Even after adjusting the oil/vinegar ratio to a more pleasant 3:1 oil to vinegar, this was acrid, flat and tasted of little else than the basil.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 28, 2011

This is a really good salad! For additional flavor, consider adding some grated Italian cheeses (like Parmigiano-Reggiano and/or Asiago) plus thin red onion slices, and a bit of sweetness (I used agave syrup). The quality of the balsamic vinegar makes a huge difference.

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Reviewer:

pureja

Reviewed: Jul. 26, 2011

Simple yet yummy!

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Reviewer:

JBHUFFMAN

Cooking Level: Expert

Home Town: Good Hope, Illinois, USA

Living In: Macomb, Illinois, USA

Reviewed: Jun. 28, 2011

Pretty good salad! The only change I made was to just use a bag of mixed spring greens instead of buying all of the greens separately. When making the dressing, I really had to stop myself from adding in some garlic. It was good as written, but next time I might go with my gut and throw some in, but that is just a personal preference. Thank you for sharing!

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Reviewer:

ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Jun. 12, 2011

Guests loved it so much that they asked for the recipe. Using grape-seed oil in the dressing makes it flavorful, but light enough not to overpower the veggies.

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