Reviewed: Apr. 2, 2013

My favorite salad ever. I use about 4x the amount of olive oil and balsamic vinegar, and no thyme. I have also made this with all of the chopped up fruits/vegetables straight out of the freezer, and let them sit in the salad to thaw overnight.

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Reviewer:

Katy

Cooking Level: Expert

Home Town: Camarillo, California, USA

Reviewed: Feb. 18, 2013

I made this salad for a birthday party that had an italian theme going on. Although I thought it was good enough with the ingredients given in the recipe I wanted to make it a little more interesting. So, I added to the existing recipe; sauteed chopped pancetta, also, chopped up some artichoke hearts and used shaved parmesan cheese, for the dressing I made garlic & rosemary infused olive oil and balsamic reduction so the bread wouldn't get soggy as the reduction is more like a syrup. Buon divertimento!

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Reviewer:

kimhoff

Cooking Level: Expert

Reviewed: Dec. 24, 2012

Real nice salad, very filling. I left out the cucumbers though (don't like)

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Reviewer:

Mary

Reviewed: Sep. 8, 2012

I thought the basil flavor was way too strong. If I made it again, I would use at least half spinach instead of all the basil.

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Reviewer:

Jackie

Reviewed: Sep. 6, 2012

I really liked this. I doubled the recipe. I used 2 whole cucumbers even tho it amounted to more than the 2 cups required by the double recipe. Wasn't too much. I cut the bread in cubes and toasted @ 400 degrees for 5-7 minutes. Til just starting to get crisp. I think the bread would have been really mushy otherwise. I didn't combine the bread cubes with the rest of the salad until just before serving. I did not need all the dressing the recipe called for. Need to add salt and pepper. Will make again for sure.

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Reviewer:

Heidi B.

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Sep. 3, 2012

Wow.... This salad rocked this labor day Monday. Started off early this morning. Did the tomatoes, the cucumbers, then red onions. Soaked that in the Olive oil and balsamic. Then ran to Shop Rite and got the fresh Basil and Thyme. The Fresh Basil is the key. I actually did a double amount of the entire recipe, and with 10 folks, it was gone. Everybody loved it. I sorta cheated and used gourmet croutons... but that worked just fine as they were extra large. Gave it some crunch. I would recommend this recipe again. In fact, two people asked if they could have it. Alas I didn't take a picture... but an empty bowl pretty much says it all.

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Reviewer:

FletcherG

Reviewed: Jun. 3, 2012

Loved this! I used a variety of small tomatoes from my garden in this. For the bread I used a challah. Very refreshing salad!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: May 31, 2012

I made this salad for my husband and he absolutely loved it. I changed the recipe slightly by adding 2 cups of raw spinach, and after I tossed the salad, I sprinkled some fresh Parmigiano Reggiano all over it. I think next time I will bake the bread in the oven for a few minutes so the bread doesn't absorb too much of the oil/vinegar mixture. Overall a fresh salad that is perfect for the summer.

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Reviewer:

DarcyP

Cooking Level: Expert

Home Town: Innisfil, Ontario, Canada

Reviewed: May 25, 2012

I love this salad. My neighbors love this salad. My friends love this salad. My friends Grandmas love this salad! I use an english cucumber and occasionally I throw in some bocconcini.

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