Reviewed: Nov. 17, 2009

I want to give this 3 1/2 stars. It has flavor, but it wasn't my favorite. I don't think this recipe is very good for you if you have a weak tummy. The purple onion and green olives were too much for me.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

Everyone loved this! Unstead of Italian I bought Ciabata that was day old. The salad was still good the next day- the bread didn't turn mushy. I also added a bag of baby spinach leaves to it. Tonight I am making it again because everyone wanted me to bring it tomorrow.

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Gina CH

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Reviewed: Nov. 1, 2009

I loved it!.. The only changes I made were to decrease the red onion down to about 2T and I used rice vinegar because I didn't have the balsamic... I loved the chewey/crunchy bread; yum! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Nov. 1, 2009

this is my favorite summer salad!

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JENBAXBLU

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 23, 2009

I followed the recipe, omitted olives because the man at home doens't care for them. I thought it was kind of bland...so I added some crumbled bacon and a splash of rice wine vinegar. My changes improved it, but I do not think I will make this again.

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yellowpairs ♥

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Oct. 8, 2009

I love this recipe, however, I added artichoke hearts cut up and grilled the bread and artichokes and then mixed this all together using cherry tomotoes instead of regular tomatoes and it received RAVE reviews. A definate must keep recipe. Also, you can add some fresh basil to this as well!!! :-)

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John Coleman

Cooking Level: Expert

Home Town: Magnolia, Texas, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 27, 2009

We modified it a bit - added cucumbers - and it was wonderful!

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jennita_margarita

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Reviewed: Sep. 27, 2009

Loved the fresh veggies and bright flavors. This was great on day one but scale the recipe because soggy bread isn't great for leftovers.

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MINDCRUSHER1376

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Reviewed: Sep. 25, 2009

This was excellent! I had fresh Italian bread so I was worried about it getting soggy, but it held up well because of the toasting. I used roasted garlic olive oil and I think this helped a lot since I love garlic. I didn't use olives because the bf doesn't like. I also used roma tomatoes. This was so tasty. :)

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Sep. 25, 2009

Delicious! Followed the instructions exactly and loved it! Will definitely make again.

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BOBBIBRIDGERS

Cooking Level: Expert

Living In: Newport, North Carolina, USA

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Reviewed: Sep. 23, 2009

Great side dish for any Italian meal!! Will add more mozzarella next time but other than that was yummy!

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Kelly Beth

Cooking Level: Intermediate

Home Town: Cherry Valley, California, USA

Living In: Belchertown, Massachusetts, USA

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Reviewed: Sep. 22, 2009

I loved it! I did not have mozarella so I subsitituted feta for it...it was yummy!

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He's Not the Apple of My Pie

Cooking Level: Expert

Living In: Redlands, California, USA

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Reviewed: Sep. 22, 2009

this was very good and a terrific way to recycle leftover homemade bread. i chose this recipe over the others because of the bread cube toasting instructions. i used kalamata olives, halved cherry tomatoes, and left out the cheese entirely. this was great with baked spaghetti pie

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 21, 2009

This was a great salad! I didnt think it would be so good since there was bread, but the bread was the best part! I do how ever recomend to sliming down the basil and red onion, they was a little strong-unless you like a lot of flavor go for it=)

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jennifer

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 18, 2009

I have seen this recipe recommended MANY times on the Recipe Exchange and always thought, "Bread?...in salad?...yuck!" This is FANTASTIC! Make it exactly as written!

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Mominator

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Sep. 14, 2009

Like everyone else, I kept adding in what was in the house and that included some cold chicken bits. Yummy!

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Bill Cooney

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Reviewed: Sep. 13, 2009

I made this for a Labor Day cook out and it was a hit. I used cherry tomatoes that I cut in half and black and kalamata olives. It was very tasty. There were no left overs! I will definately make this again.

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DIANE BULANDA

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Reviewed: Sep. 12, 2009

Love it, can't stop making it

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Nancy

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Reviewed: Sep. 10, 2009

This was good, but not as fantastic as I imagined it would be.

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emilyauck

Cooking Level: Intermediate

Home Town: Palm Harbor, Florida, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 9, 2009

Delicious. I didn't have fresh mozzarella handy, so I used queso fresco. I also used red, yellow and green tomatoes for extra color. Fantastic way to use stale bread and the mountain of tomatoes that from the garden this time of year. My french bread rolls were so hard, I had to saw at them with a bread knife, but I think that really helped the croutons stay crisp much longer than I expected (over 24 hours). Next time I'll add marinated artichokes and maybe capers. I wish I had remembered panzanella when I was pregnant and craving bruschetta at all hours - this is a much more convenient way to enjoy that flavor!

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MARTHINA_EARLINA

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