Reviewed: Aug. 27, 2008

This was the best thing I have had on my plate in a long time - and that is saying something! I see many people have changed the recipe, but I made it as is and I don;t think I'll be changing it! In-season tomatoes make it. I love tomatoes fresh by themselves and don't think they need anything but salt, but this compliments their freshness! If you are growing tomatoes and basil, this is the recipe for you!

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cooks4forty

	Cooking Level: Expert Living In: Stoughton, Wisconsin, USA
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Reviewed: Aug. 23, 2008

I had no idea what to expect when I made this, but it was really good. Fresh mozzarella and tomatoes and balsamic vinegar are always good together, but this combination is very flavorful, and has an interesting texture. The bread makes it very filling, so it can be a meal in itself, or as a side dish. I often serve it with grilled chicken. Yum!

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Annabelle

	Cooking Level: Expert Home Town: Saint Louis, Missouri, USA Living In: Troy, Missouri, USA
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Reviewed: Aug. 11, 2008

this salad was absolutely delicous! i loved it and so did our guests and family! i will definitely be making this again and again...and a good use for bits of leftover french bread that always seem to be around..hahah! thank you.

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lizfa74


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Reviewed: Aug. 11, 2008

Am I the only one that wasn't crazy about this dish? It was good when the bread was crunchy but as it got mushy... it just wasn't for me. I also followed the recipe exactly.

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Pam from L.I.

	Cooking Level: Intermediate Living In: Sound Beach, New York, USA
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Reviewed: Jul. 31, 2008

Awesome recipe!

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JillyBean


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Reviewed: Jul. 21, 2008

This was really yummy!! The only things I did differently was to leave out the onion (personal preference), and to use croutons. I took it to work in a bowl and added the croutons just before eating. Soooo good!

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Chelle

	Cooking Level: Intermediate Home Town: Burlington, New Jersey, USA Living In: Edgewater Park, New Jersey, USA
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Reviewed: Jun. 29, 2008

I love all of the ingredients in this salad! The olives were such a great addition to a somewhat classic. I did keep my bread out until just before serving to keep it a little more crispy. I also toasted my bread twice once without the stuff on it and the next time the way written. I do think this helped the bread from getting soggy. Great recipe and was loved by everyone.

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sanzoe

	Cooking Level: Intermediate Living In: Minnetonka, Minnesota, USA
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Reviewed: Jun. 24, 2008

I made this last night and was disappointed that it seemed dry. However, I will try again, when I have more people to feed besides myself. I cut the recipe down to 2 servings. Others have said when you do that, sometimes the proportions are not correct. Also, I think the marrinated mozzarella balls might improve the taste. I REALLY wanted to like this!

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Bernie

	Cooking Level: Expert Home Town: Elmwood Park, Illinois, USA Living In: Cary, Illinois, USA
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Reviewed: Jun. 23, 2008

I'm truly sorry but this salad was just okay. I really, really wanted to like it as it is currently the big hit on the "exchange" but I must be honest. I made exactly as written and ended up with mush. What did I do wrong? Maybe I'll try again and do it this way: Toss vinegrette with everything except the bread. Gently toss bread into salad JUST PRIOR to serving.

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5THSISTER

	Cooking Level: Intermediate Home Town: Salina, Kansas, USA
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Reviewed: Jun. 23, 2008

OMG, this is the BEST salad! I added extra tomatoes (no tomato scare here!), I actually used grape tomatoes, red vine tomatoes and yellow heirlooms. Very reminiscent of bruschetta, which I can eat by the pound. Wonderful summer salad!

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maddysmom

	Cooking Level: Intermediate Home Town: Pleasant Prairie, Wisconsin, USA
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Reviewed: Jun. 23, 2008

This was delicious! I used kalamata olives and grape tomatoes. I will make this again!

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CANDY88

	Cooking Level: Expert Living In: Las Vegas, Nevada, USA
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Reviewed: Jun. 23, 2008

An excellent salad! Loved the toasted croutons. Couldn't wait for it to stand for 20 min - it was polished off immediately!

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Niloufer

	Cooking Level: Expert Living In: Manila, National Capital Region, Philippines
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Reviewed: Jun. 22, 2008

I loved this salad!! Used capers instead of olives because I just love capers. Also I used a mix of shredded provolone and mozzarella because that is what I had on hand. Can't wait to make it with fresh mozzarella!

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Kristin

	Cooking Level: Intermediate Home Town: Ebensburg, Pennsylvania, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Jun. 21, 2008

Out of control good!! I did use green and black olives, also added some capers for tang. Fresh basil is key!! I think the only thing I really did different was to not use the 1/3c of olive oil for the bread cubes. I just sprayed my cubes with evoo Pam spray and sprikled them with garlic powder and fresh cracked pepper. I did make the salad in advance and added the bread cubes before serving....so delicious!

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SLJ6

	Cooking Level: Expert Home Town: Florham Park, New Jersey, USA Living In: Roxbury Township, New Jersey, USA
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Reviewed: Jun. 16, 2008

This was sooo good! Every one of my guests loved it! I made it as written.I also added marinated artichoke hearts and kalamata olives.

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Reviewer:

Lillian

Cooking Level: Expert

Living In: Long Island, New York,

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