The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 1, 2009
we had this salad for the first time,it was very good. However, the store was out of fresh basil and so was I, so I just bought feta,basil,tomato cheese. I also used Italian seasoned croutons,and because my husband thinks you must have lettuce,I used romaine which worked great.Thanks for posting a great change of pace salad!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 9, 2009
a definite crowd pleaser! i used toasted french bread to make the bread less soggy. i also added feta cheese, which makes everything better.
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Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Oct. 6, 2009
Wow, I loved this! I had leftover Sourdough Garlic Bread & decided that would be great in this. It was pretty stale & crunchy so mine didn't get too mushy. My tomato was out of this world good too. Yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 4, 2009
Tastes like bruschetta you eat with a fork -- what a novel idea! I had a day-old baguette lying around, so I cut it into cubes and left them out on the counter all day (in an uncovered container), and the texture was perfect by the time I was ready to make dinner. I also used fresh cherry tomatoes and basil from the farmer's market. Highly recommend the cherry tomatoes! Cut in half, they're the perfect size. Also, PLEASE don't try to substitute dried basil for fresh. It's barely even the same dish without it! The dressing was good, but I subbed balsamic vinegar for red wine. I also added feta cheese. I'll definitely make this again.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 24, 2009
The flavor in this recipe is good but the bread seemed very chewy to me. I would not make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 16, 2009
Excellent! I didn't have fresh basil so I used dried. I added fresh spinach to add more nutrition. Also, I used white onion since I was out of red. (I used the cider vinegar option versus red wine vinegar, and olive oil option versus vegetable oil.) The dressing was delicious =D
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 7, 2009
So good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 28, 2009
Any dish my whole family will eat is a keeper, and this was a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 14, 2009
This salad was fabulous! Wouldn't change a thing, except for maybe a little more garlic... because I like garlic. I would also agree to cube things smaller, as the sliced tomatoes were a little big for the bread. We didn't toast the bread, though, and it was DELISH- not too soggy at all. Yum!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 18, 2009
I really enjoyed this salad! I used toasted garlic bread cubes instead of Italian, and dried basil instead of fresh. Nice amount of dressing and the bread just softened up a little. Next time I will cube everything smaller, so I can get a little ingrediant with every bite.I am bringing this to the next family BBQ!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 15, 2009
This was a really good salad. I am giving it a 4 instead of 5 because I thought it was a bit boring as written. I added black olives, feta cheese and used Kraft sundried tomato vinegarette dressing. I didn't have fresh basil and neither did the grocery store so I had to use dried. I was pretty bummed out about that. I'm sure fresh would be way better. I will make this again though and I'll be more prepared next time and make sure I have fresh basil. I also thought the bread to produce ratio was a bit off. Too much bread not enough tomatoes and onions. I just added a bit more of each. also, I halved it and it still will serve 4 to 6 people a decent sized serving. I didn't use the dressing it called for but I used very little of the Kraft dressing so I would have to say that as written, the dressing it called for would be sufficient. The tomato juices moisten the bread some too. I think next time I will use cherry tomatoes sliced in half though to cut back on the tomato juice. This time I used Roma tomatoes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 28, 2009
I used sourdough bread because that's my favorite bread. I loved it and so did my boyfriend! I thought that it was enough dressing as well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 14, 2009
Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 14, 2009
I love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 14, 2009
This was great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 11, 2008
I served this at a family gathering and everyone loved it. Good in a time crunch as well. Based on what the other reviewers wrote, I doubled the dressing and increased the tomatoes to about 4 cups and the ratio was perfect. Not at all too oily. Great way to use up old bread from the bakery.
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 10, 2008
I couldn't get enough of it!!! And I halved the recipe but it was still so much that I shared with my neighbor (and now I'm printing it out for him, too! He loved it!). Make sure you seed the tomatoes, in my opinion. Also, I toasted my bread since it was fresh and I wish I had toasted it just slightly longer. 350 degrees on a cookie sheet, sliced about 1/2" thick for about 8 or 9 minutes would be perfect to me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 27, 2008
Excellent refreshing salad! I love the amount of basil that this calls for. Unlike others, I found the dressing was the perfect amount. I was tempted to make and add more, but once it was refrigerated for a bit, it was just right. I actually used a loaf of french bread that I had bought Friday night, so waiting the day and a half to use it turned out to be the right consistency for this recipe, imo. Not too fresh, not too stale/dry. Thanks for posting!
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Cooking Level: Intermediate

Living In: Owego, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 16, 2008
I totally agree with the others who said this was not enough dressing, the bread isn't suppose to be soggy, but with the little amount of dressing this recipe called for it left the bread way to crunchy. I added KRAFT's Greek Vinagrette dressing and added feta cheese. What a HUGE hit this recipe with all my guests!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 21, 2007
I added marinated mozzarella shaped in balls or cubes. I also used a mix of cherry and pear tomatoes and cut them in half. It was a hit.
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Cooking Level: Intermediate

Home Town: Gabriels, New York, USA
Living In: Hidden Valley Lake, California, USA

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