Reviewed: Oct. 11, 2009

Loved this one. Attractive presentation. Easy to plate individually ahead of serving time and keep chilled in frig. I increased the balsamic vinegar to my taste.

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Jan

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Reviewed: Jul. 24, 2009

I made some changes to this recipe using the greens that I had on hand. I used fresh mesclun mix from the farmer's market. I also added some fresh ground black pepper and sea salt garlic grinder mix. I used basil from my porch herb garden. Yum,yum,yum.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jul. 23, 2009

Very easy to make and extremely tasty. I added a lot more basil and mozzarella because I love both so much. Made with lemon cream pasta with chicken and garlic bread, this salad was an essential component to a wonderful meal!

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badgrafxghost

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 5, 2009

So light and easy to make. Very fresh and tasty!

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HECTORBOYARDEE

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Apr. 26, 2009

Great salad! My girls like their dressing a little sweet so I added honey to the dressing. I also added cilantro to the salad. My family loved it!

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Barbara Kane

Cooking Level: Intermediate

Living In: Bartlesville, Oklahoma, USA

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Reviewed: Mar. 2, 2009

I couldnt find balsamic vinegar, but i got red wine vinegar and it was really good with the mozzarella and spinach, and i used salt and pepper that made the tomatoes seem sweeter. it was great with crab cakes and almond stuffed pears!

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roachonatree

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Reviewed: Nov. 26, 2008

good basic recipe to start with. I kicked it up a notch by adding thinly sliced red onion, used cherry tomatoes, some slivered almonds(the kind thats used for salad toppings)and slices of roasted chicken with the spinach. I didn't have mozzarella so used feta. I also added garlic, basil,oregano, salt & pepper and about a ts of sugar to my dressing. It was fantastic. My daughter threw in some honey roasted macadamia nuts in her salad (instead of almonds)and it was even better.

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Reviewer:

What's for dinner mom?

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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Reviewed: Nov. 20, 2008

Didnt care for this recipe. Fresh mozzarella a very different taste and consistency. The salad needed a bit more oomph.

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Lisa

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Reviewed: Aug. 16, 2008

This salad was delicious. Just as a Caprese salad should be. I have made this a few times and find that using balsamic glaze instead of vinegar will take the bite off the dressing. It is much sweeter so it changes the taste of the salad, but it has a more rounded and mellow flavor.

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TOOCUTE4UJANELLE

Cooking Level: Intermediate

Living In: Oviedo, Florida, USA

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Reviewed: Jul. 16, 2008

I was invited to a potluck a half hour before it started, and I needed a quick spinach recipe. This one was great! I just used it as a basis and chopped up the tomato and mozzarella, threw it all in a bowl and it was delicious!

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

This salad was very good although I used my own balsamic dressing and we tossed to me more of a salad. I also added bits of bacon and it came out wonderful!

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Sep. 13, 2007

Delicious salad that I eat all the time. It's the exact same one on the South Beach Diet. I think it's best when you use equal amounts of balsamic vinegar and olive oil and sprinkle on a little salt & pepper. Highly recommended if you like spinach!

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Aug. 20, 2007

This was a delicious side to the cedar plank grilled salmon for a truely summer time meal. The only thing I did differently was to sprinkle the spinach layer with a little olive oil, vinegar, and salt and pepper and then repeat after the layer of tomatoes and mozzarella to make sure all received a good splash. Kosher salt and pepper and a brief rest before serving make this dish a beautiful company presentation (the colors of the Italian flag!).

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NJMLAW

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Reviewed: Aug. 12, 2007

Yummm!!!

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BUGABLUE

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Wyandotte, Michigan, USA

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Reviewed: Aug. 8, 2007

Pretty good! Next time I may just drizzle olive oil and forget the balsamic, but that's just a personal taste. Nice take on the tradtional caprese salad.

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SAF1969

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 23, 2007

This salad is pretty good. I increased the amounts of everything so I could make a large batch & save for other days. Also, I made this into a tossed salad, unlike instructions speciify. Well, I decided to "splurge" and actually buy fresh mozzarella - maybe I'm too cheap. :D And, after having it for the first time in a long time, I actually decided that I like the "cheap" stuff better. The Polly-O brand of mozzarella is the best! It is soft, but has a great flavor. To the salad, I also added some dried basil along with the fresh. I love basil & also thought that it helped disperse flavor evenly. One funny thing is that, due to the balsamic vinegar, the mozzarella looked almost like mushrooms once everything was tossed. :) I added some extra EVOO after deciding that I used too much vinegar. I made this, then refrigerated it overnight and the spinach wilted nicely.

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