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Reviewed: Jun. 14, 2008

As written, we really didn't like this recipe. The vinegar overpowers everything, and the flavor was just kind of bland. I'm not sure where the pepper flakes come into play, you really couldn't taste them at all. To doctor it up, I added an extra 1/4 c. of oil to make it less vinegary, about 3/4c. shredded mozzarella and about a 1/4 c. of grated parmesean (pecorino-romano). It seemed like it would be such a good recipe, but just didn't do it for us. With the modifications it was better.

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Reviewer:

kjones

	Cooking Level: Intermediate Living In: Buffalo, New York, USA
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Reviewed: Sep. 20, 2007

This was not my favorite. It had too strong a vinegar taste to me...too tart.

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Reviewer:

amstewart33


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Reviewed: Sep. 2, 2007

I prepared this pretty much to the letter. It was delicious and easy to make. My husband, who usually won't eat anything that has green stuff in it had seconds. I would make this again.

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BONGO1578

	Cooking Level: Intermediate
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Reviewed: Aug. 13, 2007

YUM! Tastes so good and is so easy! It's great to see a non-mayo based recipe. Followed instructions exactly but next time I will add some toasted pine nuts to make it over-the-top.

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cookntaste

	Cooking Level: Expert Living In: East Greenville, Pennsylvania, USA
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Reviewed: May 31, 2007

I made some minor changes and this still turned out really well. It was super easy also! I used quinoa (prepare 1 cup quinoa in 2 cups broth), regular vine-ripe tomatoes (not plum or cherry as the recipe states), and maybe about 1/2 cup of green onions, and probably about 1/4 tsp or more of fresh ground black pepper.

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Reviewer:

JulieR.


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Reviewed: May 30, 2007

This was so incredibly easy - even a cave man could do it! Really, it was extremely simple, fast, and the best part - DELICIOUS! The basil is great and don't be afraid to use a little more red pepper flakes - very yummy!

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