Reviewer:

KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Jul. 3, 2007

This really was good! Rachael Ray did something like this on her show and at first it didn't sound appealling to me, but I followed the advice of other reviewers and toasted my bread in the oven first to get it crisp. Also rubbed the bread with garlic (since I wasn't using a wooden salad bowl) and even though it softened up in the salad, it still had some chewy/crunchy texture. I also added other fresh herbs - rosemary and oregano - since I have pots of them on my deck. Will make this again - maybe try different "artisan" bread in it next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Jul. 3, 2007

A little unusual to have stale bread in a salad, but this is quite good! Going to look for it in Italy this summer :) Very yummy - we added in feta cheese and some black olives which I suppose made the salad more Greek than Italian, but the flavours really improved. If not a salad, this could also make a good bruschetta recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

Reviewed: Jun. 18, 2007

This salad is a great side to any Italian dish. We couldn't find a loaf of nice Italian bread so we substituted with French. Next time we will try a European Rye!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jennifer

Reviewed: Jun. 14, 2007

The only reason I am not rating it higher is because me and my family can not stand the taste of raw onions. I also added shredded meat slices for my meat loving hubby and threw in a bit of parmesan cheese. I would definintely make this again

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mulan400

Reviewed: May 22, 2007

I thought this was going to be really weird. It was REALLY good. Even DH liked it. I didn't use the cream sherry -- I used some balsamic vinegar instead. We really enjoyed it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

Reviewed: May 6, 2007

I gave this a 5, but made quite a bit of changes. I sprayed my bread cubes with olive oil and toasted them until they were golden. I didn't measure anything, just put in as much as I thought we would like. For the dressing I used olive oil, balsamic vinegar, 3 cloves of garlic (was a bit too strong), and dried rosemary (did not have any thyme). I put all this in my electric chopper and it made a great emulsified dressing. I also only used about two bunches of basil chopped and subbed spinach for the rest. We had it with pasta and loved it!! I served the bread cubes on top of the salad so they would not get soggy. Easy recipe and so easy to modify to your taste. Will be a staple now that the weather is heating up. Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CLSPET

Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA

Living In: Venetia, Pennsylvania, USA

Reviewed: Mar. 5, 2007

This is delicious! I added about 2 cups of mini balls of fresh mozzerella. I also used 1/2 cup olive oil and 4 Tbsp. balsamic vinegar. My whole family thought this dish was the bomb!

Was this review helpful? [ YES ]
1 user found this review helpful