Reviewed: Apr. 20, 2011

Deee-Lish!!! I can't believe I waited so long to make this. Added fresh spinach as well. Hubby said I definitely need to keep this one! Thanks!

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Reviewer:

Staci

Cooking Level: Intermediate

Home Town: Brandon, Mississippi, USA

Living In: Madison, Mississippi, USA

Reviewed: Mar. 19, 2011

This Recipe is incredible. I used cherry tomatoes and halfed them. I also used less olive oil in the dressing. I found a mozzerella wrapped in proccutto that I cut in to small chunks I also added quite a bit of baby spinach just to make it healthier. Yummy!!!!!!!

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Reviewer:

Nichole

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Mar. 16, 2011

Really amazing! I used a loaf of whole wheat instead of regular... So I had this left over salad from the night before. Lettuce, arugula, and celery. So, I tossed it together with this recipe and it was delicious. I also used grape tomatoes. Hell yeah.

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Reviewer:

Tuna Ketchup

Reviewed: Mar. 4, 2011

This salad is to die for!!!!! I didn't have the six day old bread so I used focaccia bread. It worked so well because that type of bread does not get soggy. It was fantastic and I highly recommend this salad...

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Reviewer:

rv8erdonna

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Granbury, Texas, USA

Reviewed: Jan. 27, 2011

this is so incredibly good. I totally didn't have the right ingredients, either. I used red wine vinegar and dried basil and it was till soooo good.

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Reviewer:

kkbstock

Cooking Level: Intermediate

Reviewed: Jan. 1, 2011

yum! I opted out of the olives/capers...but the bread pieces I could eat all day!!!

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Reviewer:

susanshay

Reviewed: Dec. 23, 2010

Such a good and different salad! Even though I used "stale" italian bread, my bread still managed to get mushy fairly quick.

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Reviewer:

MrsCabes

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 16, 2010

AMAZING! Veggiemom, I loved this. THANK YOU! We made the recipe as stated with crusty focaccia bread, grape tomatoes and kalamata olives. It was amazing and great the next day too (though softer). I will make this many more times. Who cares if it's not a "healthy salad?" I love it. Thanks!

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Reviewer:

Katy

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 11, 2010

This is a household favorite. Even the man, who abhors soggy bread agreed to try it, and asks for it all summer long now when the tomatoes are growing!

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