Reviewed: Oct. 8, 2009

Very tasty. I added some red wine salami as well, with some Parmesan, which made this a great dinner salad.

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MissM

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2009

I thought this was a very yummy recipe. I add romaine lettuce to mine and I thought it added a nice balance.

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Annaelizz

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Sep. 4, 2009

I loved this! As others have suggested, it's nice to toast the bread cubes before adding them to the salad. I added some buffalo motz to mine--yum!!

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Sarahbeth.510

Cooking Level: Beginning

Living In: Oakland, California, USA

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Reviewed: Aug. 26, 2009

I did not like this salad. The bread got soggy and there was not a lot of flavor. Thanks for sharing, but I will not make again.

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lnathaniel

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Reviewed: Aug. 24, 2009

Very yummy. A great beginning to a summer evening on the back deck. Rather than rubbing the garlic, I used several (eg. lots) garlic cloves. Don't forget to cut them in half and take out the bitter core. Well worth the effort. Place these in a bowl add the olive oil and whizz (my new culinary term :) with an immersion blender. Strain this mixture and you have an awesome garlic olive oil that will keep for several days in the fridge. I also toasted after coating the crusty bread bits with some of the garlic oil. Added an awesome layer of extra flavour! Thanks Tamara for a really nice recipe!

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Chef Glenn

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Aug. 15, 2009

The Family loved this as well! I too added mozzerella and used grape tomatoe's instead and was much tastier!

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Rita M.B.

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

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Reviewed: Jul. 26, 2009

This is really good. I left out the thyme and added fresh mozzerella to it. Very tasty

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jul. 21, 2009

I really liked this! Great way to use up the garden produce. I didn't have a red onion so I used a shallot. My bread was brand new so I toasted it. I also thought the basil amount would be overpowering so I just used what I thought looked good. Added Mozzarello Balls, yum! Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

Delicious!! We added fresh mozzarella cheese balls and didn't have the fresh thyme, but it was great. I'll definitely make this again and try some of the other users suggestions.

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Betsy

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Reviewed: Jun. 29, 2009

I love this salad, it's so fresh and delicious-a nice change from the regular italian fare! I added cannelini beans, shaved parmesan, and used fresh italian flat leaf parsley instead of thyme. I also lightly toasted the bread chunks first so it wouldn't get mushy. It was SO good, my guest and I both had seconds and kept exclaiming "this is fantastic!"

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JVDdchef

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jun. 4, 2009

Very impressive salad. I cut the bread into chunks and drizzled with olive oil and garlic and baked on a cookie sheet for a few minutes. I followed the rest of the recipe exactly, chopping all the veggies fine. Delicious. Next time im gonna try keeping the bread in slices and making a brucshetta with the salad. Maybe add some kind of cheese.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Mar. 22, 2009

This was good. I toasted my bread in olive oil and garlic like one reveiwer suggested, because my bread was fresh. I don't think I have the greatest tasting olive oil, so with that I think I should have mixed maybe 1\2 and 1\2; olive oil and salsd oil, it might not have had such a bitter taste to it.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 27, 2009

This was pretty good. I am not a big fan of soggy bread to make sure that Italian bread is stale before you rip it up and throw it into the salad. I would recommend doing that just before you serve it and the dressing goes on it.

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Nudd

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Reviewed: Oct. 6, 2008

This was very good and flavorful. The rosemary in the bread makes all the difference. I love the texture of the bread as it mixes with the dressing and juice from the veggies--slightly chewy and very substantial. Next time, I'll add more veggies; the bread-to-veggie ratio as prepared was a bit heavy for my taste.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Oct. 5, 2008

This is awesome. A diner near where I used to work served something similar to this as a special once a month. They would add some chunks of Mozzerella and some squash or zucchini as well. Yummy.

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HEIDI186

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 4, 2008

Absolutely delicious!

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MRSJPVAN2

Cooking Level: Expert

Home Town: West Los Angeles, California, USA

Living In: Pinole, California, USA

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Reviewed: Sep. 21, 2008

I have made this several times but I use lettus with just a bit of the basil. For me the basil would be too much so I add it to lettus and we eat this several times during the summer.

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Monica

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Rosebud, Texas, USA

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Reviewed: Aug. 28, 2008

Delicious! I used about 1/2 the amount of basil and added mozzarella balls.

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SINA0712

Cooking Level: Intermediate

Living In: Odon, Indiana, USA

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Reviewed: Aug. 28, 2008

Wow this was amazing! So different and so simple! To avoid sogginess I made sure my bread was all the way dried out (like crutons) and kept all the prepared ingredients separate until the moment we sat down to the table. Just dumped them all together at the last moment, tossed and served. The only change I made was to omit the cucumber and add some chopped fresh mushrooms, flaked tuna, salt and fresh cracked pepper. My favorite part was the whole leaves of basil. The flavors went beautifully and I will make this often!

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