Reviewed: Jan. 15, 2007

I had this salad at a local restuarant & thought it was wonderful. I made my salad with an italian cheese bread. That was the only change that I made. Incredible recipe. Thanks!

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3 users found this review helpful

Reviewer:

Gina

Cooking Level: Expert

Home Town: Pink, Oklahoma, USA

Living In: Beloit, Ohio, USA

Reviewed: Jul. 31, 2007

This recipe is wonderful! I used fresh tomatoes out of the garden in it and everyone loved it. Didn't change the amount of anything in the recipe. It's a keeper as is!

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1 user found this review helpful

Reviewer:

Kellie M

Cooking Level: Expert

Reviewed: Aug. 8, 2007

I am giving this a three based on the ingredients, not the quantities. The amount of dressing for that much bread is totally wrong! I think it best to make up a batch of Italian vinaigrette (recipe on here) and use that on the salad as needed.

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8 users found this review helpful

Reviewer:

MAGGIEKATS

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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7 users found this review helpful

Reviewer:

Terri

Cooking Level: Intermediate

Home Town: Gabriels, New York, USA

Living In: Hidden Valley Lake, California, USA

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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27 users found this review helpful

Reviewer:

KMDANGELO

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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8 users found this review helpful

Reviewer:

CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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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Reviewer:

A&JsMama

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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