Reviewed: Aug. 30, 2009

I made this for a BBQ this weekend, it was a big hit. Everyone loved it! I read most of the reviews, and disagree with some of them. One said the amount of garlic was too much, I think it was spot on. Also, one review said it was a no-no to refrigerate fresh tomatoes. Ish, I can say that biting into a room temp. tomato is not that appealing to me. I think that cold fresh tomatoes are much better! Next time I am going to sub. the parmesan with sliced fresh mozzarella! Thank you for a great recipe:-)

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

Reviewer:

Sharon B

Home Town: Fredericksburg, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

I liked this a lot. If you have leftovers, they are great to throw into another recipe as a time-saver because they are already seasoned!

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

Reviewer:

MrsV

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

This is an excellent way to use fresh tomatoes. One note- they're not as good the second day out of the fridge...a bit soggy. Also, I used dried herbs instead (make sure to turn the tablespoons into teaspoons) but I'm sure its even better with fresh. Just don't make more than you think you'll eat- room temp is the way to go for serving.

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

Reviewer:

Lovin'Louie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2009

FABULOUS ! I ADDED 2 T. CHOPPED BASIL AND 2 T. RED WINE VINEGAR. ALSO CUT DOWN THE GARLIC A BIT. WE LOVED IT.

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

Reviewer:

Suefood

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2009

Very good, I added a half a hot pepper finely chopped per our preference for hot. I had to use dried spices but it came out great. Thanks for the nice quick side dish.

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

Reviewer:

CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2009

This was very good and so easy. I thought it might need vinegar, but the cheese gives enough of a tang. I didn't have chives, but next time I'll add a small amount of shallot if I can't find chives again. Nice, simple salad!

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

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

This is so much better without the garlic. The flavor of it completely overpowered that of the tomatoes. The tomatoes are, or should be, the star in this recipe and should be allowed to shine, with the other ingredients as supporting actors. They should point up and celebrate the fresh, delicate flavor of burstingly, achingly ripe tomatoes. As written, we found the garlic to be a "spotlight ho." Perhaps sauteeing the garlic lightly in a bit of olive oil until just starting to color before adding would help this problem, but I found that when I made the dish without any garlic whatsoever, it was just about as close to perfection as it gets. And I'm a garlic lover, so that says a lot!

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

Reviewer:

Baricat

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2008

This was pretty good. I definitely agree that it needs some red wine vinegar or balsamic vinegar. I also threw some toasted pine nuts on top for some crunch.

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

Reviewer:

RDRABEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2008

Quick, easy and delicious! I did add some red wine vinegar to the dressing. If you like fresh herbs, then this is the recipe for you! Yum!

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

Reviewer:

Valerie/Mom of 3 Girls

Cooking Level: Expert

Home Town: Tallassee, Alabama, USA

Living In: Aston, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2008

This is fabulous. You MUST use fresh herbs and not the dried stuff. I also purchased fresh mozzarella balls from my local Italian grocery store....sliced the cheese and added to this salad. Other than that, I followed the recipe "as is". My guests loved it and could not get enough of it. Very Yummmmmmy!!!!!!!!!!

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

Reviewer:

C. J.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

Just made this for supper, and it was fantastic. Followed the directions exactly as written, and it was terrific. Everyone at the table agreed that a bit of lemon juice, or lemon zest in this would give it a great zing. Otherwise, perhaps a raspberry vinegar or something similar would be a great addition. Very Tasty! Thanks for sharing!

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

Reviewer:

JD123

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2008

Definitely use fresh or cut back on the spices. I only had dry, so I halved them, but the oregano was strong, so I would use maybe 1 teaspoon of each spice next time if I use dry again. These aren't too bad; bf liked them better than I did, but he likes tomatoes with dressing. I need a bit more with tomatoes--like bread or mozzarella slices. All in all, though, easy and good. Something bf makes on his own (with Italian dressing) so we'll probably make again. Thanks.

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

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2008

Easy and tasty, and a good use for bountiful summer tomatoes! Flexible, too - can vary the herbs to taste. I took a shortcut and sprinkled everything on top of the tomatoes, but I think I should have followed the directions and mixed the oil and herbs into a dressing. I also agree with the reviewer who recommended leaving the dish out of the fridge until served - not only does the cold change the tomatoes, but the olive oil congeals.

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

Reviewer:

Mama Cass

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2008

This was such a lovely preparation for my heirloom tomatoes - I think sometimes we forget how wonderufl simple can be when the ingredients are good.

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

Reviewer:

A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2008

I mixed red tomato wedges and yellow grape tomato halves for this delicious salad. I'd recommend adding salt when you're ready to serve because the parm is pretty salty - taste and then add salt as needed. This would be good without parm too. Due to what I had on-hand I used a combination of fresh and dried herbs.

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

Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2008

Sliced tomatoes with herbs and olive oil is a staple in my house. But for some reason, this was particularly delicious. Maybe it's the COMBINATION of herbs which makes it so special. Or maybe it's the minced garlic or Parmesan cheese, which I don't generally use. Just don't refrigerate this, which is always a no-no with fresh tomatoes.

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

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2008

It is a good recipe but I definitely agree that you need some red wine vinegar. I ate it right away but think it would have been better had it marinated for a bit. Watch out for the garlic since it's fresh, it packs quite a bite!

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

Reviewer:

SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2008

Very good recipe! In a hurry though, I just pour a little italian dressing on top and sprinkle with parm cheese, and its just as good.

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

Reviewer:

REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2008

I made one big change that made this delicious, even though I had to use some bottled spices because I didn't have fresh on hand. I added two tablespoons of red wine vinegar, oh my god good. This even smelled awesome while I made it, and because of timing it didn't get to sit for long either. The red wine vinegar was even better than balsamic, which I didn't think was possible. If I make this recipe again with fresh ingredients and enough time to marinate, this recipe is 10 stars! I will make this again for sure!

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

Reviewer:

Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2007

Made this as a side last night with our wonderful fresh NJ tomatoes. Oh so good. But PLEASE don't refrigerate the tomatoes; the chill just kills the taste. When you're done, use some nice crusty bread to sop up all the wonderful juice. Thanks!

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