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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Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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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Reviewer:

Nudd

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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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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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Reviewer:

HEIDI186

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 4, 2008

Absolutely delicious!

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Reviewer:

MRSJPVAN2

Cooking Level: Expert

Home Town: West Los Angeles, California, USA

Living In: Pinole, California, USA

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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Reviewer:

Monica

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Rosebud, Texas, USA

Reviewed: Aug. 28, 2008

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

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Reviewer:

SINA0712

Cooking Level: Intermediate

Living In: Odon, Indiana, USA

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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Reviewer:

Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

Reviewed: Aug. 25, 2008

I used more tomatoes and less onion than was called for. My family loved it!

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Reviewer:

Karen C.

Reviewed: Aug. 22, 2008

Yum, this was really good! I followed the recipe exactly with a couple of minor exceptions. I cut the recipe in half, I added a squeeze of honey to my dressing to cut through the vinegary taste, I added S&P to the dressing and I omitted the thyme because I don't really like it. I did toast the bread cubes lightly and the end result was really delicious, satisfying salad!

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