Reviewed: Nov. 3, 2009

A very easy summery salad that looks great on the table. Thanks for the idea!

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 12, 2009

Nice addition for any table. I made this to compliment stuffed shells. Will make this one again.

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Tetya

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

I have made this several times for parties. I use the fresh mozerella like from your sams or costco and slice in about 14" thick. It is fantastic.

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DENNIS

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Reviewed: Aug. 20, 2009

Loved this. Easy to make. Like others I added Balsamic and onions. I also added bow tie pasta, and used fresh mozerella in a chunk salad like dish (not slices). I stirred in sundried tomato olive oil with the pasta before mixing with tomatoes. Big hit!

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jp2

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Reviewed: Aug. 14, 2009

Fabulous flavor combo. It was an easy way to use up some of my garden tomatoes.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2009

We enjoyed this recipe, but the taste is totally dependent on how sweet the tomatoes are and the quality of mozzarella.

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Cheryl

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Reviewed: Jun. 17, 2009

This is the traditional Italian summer salad, Insalata Caprese, in the style of Capri. This is generally made with fresh, vine-ripened Roma tomatoes, but today I had to substitute another type - what's most important is not what kind of tomato you use, but what is the freshest, ripest, reddest available. Also, traditionally fresh mozzarella is used. Concetta's Caprese Salad is authentic in that she does not include balsamic vinegar!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 16, 2009

Attractive, flavorful and easy. Tasted better when I used a fresh mozzarella ball (pricier) than when I used the more economical mozzarella log. I also added a bit of balsamic for a little kick in flavor.

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GASTRINGER

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jun. 14, 2009

As listed this is not very good recipe. With the commonly suggested changes of using fresh mozz and basil, and adding a drizzle of balsamic to the dressing it's a classic and a 5 however.

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Swedish Mike

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Reviewed: Mar. 18, 2009

Loved it and will definately have again! Thanks for sharing - Tracy

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Tracy

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 26, 2009

2 words: FRESH MOZZARELLA. My favorite treat in the world is some heirloom tomatoes (sliced) with fresh mozzarella and basil. Drizzle with extra virgin olive oil and balsamic vinegar. Mmmm, tastes like summer. The Olive Tap sells an amazing Pomegranate Balsamic Vinegar...

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Sweet Apron

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

I made this dish as an appetizer for my husband for valentines day. It was fantastic and he loved it. It's a nice change from your typical salad and looks really pretty to.

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DonnaMarie

Cooking Level: Intermediate

Home Town: Watertown, Massachusetts, USA

Living In: Margate, Florida, USA

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Reviewed: Feb. 9, 2009

A great addition to any meal

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Nov. 29, 2008

Simple recipe, but good. Just right to add to another dish which uses balsamic vinegar like Lamb Chops with Balsamic Reduction" Complemented each otheralong with some roast potatos

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John St Louis

Cooking Level: Expert

Living In: Preston, Lancashire, England, U.K.

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Reviewed: Sep. 30, 2008

All my dinner guests said this was very good and how pretty it was! (I especially loved the presentation!!) I used fresh mozzarella that I sliced, and upon opening it, I came across a recipe printed on the packaging for tomato mozzarella salad. It used the same ingredients, but with 3 T. Balsamic vinegar and either 1 or 2 teaspoons (can't remember) of dijon mustard! Interesting, huh? I didn't do that, just added the couple splashes of vinegar like most every one else, but I can't help but wonder how much more flavor would be added with those additions....

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Sep. 7, 2008

We used provolone the first time we made it (didn't have any mozzarella) and I personally thought it was better than when I tried it with the mozzarella.

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LKHAMFF

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Reviewed: Aug. 10, 2008

Great recipe. A friend of mine in Germany used to make this all the time. It's quick, and delicious. I also would recommend using fresh mozzarella instead of sliced. I use one 8 oz. ball of mozzarella for every large tomato. And I also recommend a few splashes of balsamic vinegar.

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