The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 6, 2009
Very nice salad! I added romaine to help it stretch--I didn't have enough bread for a full recipe and had guests coming over for a bbq. I also didn't shred the basil and just tore up a bunch of it and tossed it in. I'm now realizing I forgot the olives, which I personally miss, but a lot of the guests don't like olives so I guess it's all good. Very easy and good. One person kept picking out the croutons and eating those--I guess he found those a hit! :o) Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 4, 2009
This panzanella salad has the perfect balance of flavors, Absolutely wonderful!
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Cooking Level: Professional

Home Town: San Gabriel, California, USA
Living In: Hemet, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 24, 2009
Fantastic!!! What a great unique salad! Will be making this for years to come.
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Cooking Level: Intermediate

Living In: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 23, 2009
Great! I didn't have hard bread so I made my own by baking some sandwich bread until it was hard like croutons and then using it in the recipe. I also roasted the garlic a bit just to make sure it was cooked. Fresh mozzarella made this soooo good. I will put in more mozzarella and less olives next time I think.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 22, 2009
We really enjoy this salad. I do cheat by mixing in store bought seasoned croutons in place of the toasted bread to the vegetable mix just before serving. I also use grape tomatoes, baby mozzarella, and fresh basil.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 22, 2009
What a nice twist to the traditional recipe. I loved the idea of toasting the bread with the garlic, oil and seasonings (I used an herb blend). It mellowed the garlic just enough to take the edge off. I left the salt out of the recipe and added brined capers to compensate. I suggest that the mozzarella cubes be added after the salad is plated to preserve their deliciousness. By the way, I used a chewy bread for this recipe - ciabatta was what I had and it really held up. I'm sure focaccia would work such as well. Don't waste your time with supermarket breads for this tasty dish. Thanks for a great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 10, 2009
good the first day. horrible as leftovers.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 9, 2009
Fantastic! This recipe just replaced my old bread salad recipe.I used black olives and capers, WONDERFUL!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 8, 2009
WOW! This is Excellant! I used Klamanti (sp?)olives and a few capers. This could be a meal for me. It got rave reviews at a dinner party tonight. Fresh olive oil, mozzarella and basil are key. Delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 8, 2009
I just LOVED this!! It was very good and something different for my taste buds. It is a visually stunning recipe, and totally Delish! I only made one little change( Cring!!), I used smoked Gouda instead of the mozzarella.The fact that I could get a day old loaf of perfectly great bread and turn it into something completely different was worth trying this recipe! Thank you very much.:) Patty
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 4, 2009
Oh my heaven in a bowl!! This was the best salad I have ever had!! Thanks for the recipe!
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Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 2, 2009
This was really good. DH husband loved it. Subed red wine vinegar and sugar (was out of balsamic) also used black olives as that what I had on hand. Delicious and pretty on the plate. Thanks for the great recipe ;))
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 25, 2009
Yum! I used black olives and a mixture of yellow and red grape tomatoes. I omitted the basil since I didn't have any on hand.
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Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: May 8, 2009
This was good, but I would suggest using a little less garlic and onion. It was a little overpowering. Really didn't care for the green olives in this either (and I do like green olives normally!). Do not make too far in advance, the bread will get soggy.
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Cooking Level: Intermediate

Home Town: Blue Earth, Minnesota, USA
Living In: Mankato, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 4, 2009
We loved this! I followed the recipe to a "T".
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Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA
Living In: Corvallis, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Apr. 22, 2009
This recipe is very good. It is especially good because you crisp the bread in the oven first. I used a very dense, crusty rosemary bread. They were not soggy. I did everything just the way the recipe said and it was very delicious.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 14, 2009
hmmm... well, wanted to love it as much as others. My husband liked it, a neighbor loved it. I thought it was lacking. I think this will be better in summer, for some reason my tomatoes got mushy. I think next time I'll used marinated mozzarella, trader joes has a spicy one I really like. The home made croutons rocked, I will make those whenever I want to "fancy" up a salad (typically I never use them).
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Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 23, 2009
My FAVORITE salad. I skip the olives, personal preference. There's a bread at the bakery in Super Walmart with sesame seeds on it that works perfectly in this salad.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Feb. 12, 2009
In my opinon, your ingredient choices will make or break this salad from 5 star plus to a 2 or 3 star. I have had this about 6 or 7 times (various recipes). By FAR the best is using stale hard rolls or very-chewy Italian bread. If you don't, the bread just becomes mushy instead of that wonderful, chewy, garlic-bread bites that is so special in this recipe. Alot of the flavor is from your choice garlic and oil, too. I use a high quality EVOO and FRESH only: minced garlic, mozzarella and basil leaves. If you don't use the fresh, it alters the flavor significantly. I think cherry or grape tomato's texture is better suited for this. Capers are a nice added flavor and, as I discovered tonight, so is roasted asparagas. With all that being said...made with our preferences, this goes in the favorite file.
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Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 3, 2009
What a great recipe! Easy to make, and easy to adapt to your own family's tastes. I added sliced black olives and used halved cherry tomatoes. Tasted great the next day, even though the bread was soggy!!
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Cooking Level: Expert

Home Town: East Northport, New York, USA
Living In: Lynbrook, New York, USA

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