Reviewed by:
Amanda J.
Wow this was amazing! So different and so simple! To avoid sogginess I made sure my bread was all the way dried out (like crutons) and kept all the prepared ingredients separate until the moment we sat down to the table. Just dumped them all together at the last moment, tossed and served. The only change I made was to omit the cucumber and add some chopped fresh mushrooms, flaked tuna, salt and fresh cracked pepper. My favorite part was the whole leaves of basil. The flavors went beautifully and I will make this often!
Reviewed by:
~~~CateringCook~~~
This was quick and easy. I used 1/2 the loaf and that was plenty. I had corn and black bean salad from AR left over and I added it to this salad to use it up. I sprinkled Dried basil and drizzled Olive oil lightly over the bread and tossed the bread to coat and set aside until dinner. I added the bread right before serving with 1/2 a bag of salad and the leftover corn and black bean salad. Light and refreshing. Will add grilled chicken next time to make a complete meal. Thanks for the recipe.
Reviewed by:
JVDdchef
I love this salad, it's so fresh and delicious-a nice change from the regular italian fare! I added cannelini beans, shaved parmesan, and used fresh italian flat leaf parsley instead of thyme. I also lightly toasted the bread chunks first so it wouldn't get mushy. It was SO good, my guest and I both had seconds and kept exclaiming "this is fantastic!"
Reviewed by:
Angela Redd
This is really good. I left out the thyme and added fresh mozzerella to it. Very tasty
Reviewed by:
JENELLEBELLE
I didn't measure anything except the oil and vinegar... next time I'll use less basil and more tomatoes. Good and fresh and healthy... my only complaint is the serious garlic breath you're bound to get from the raw minced garlic. :)
Reviewed by:
HEIDI186
This is awesome. A diner near where I used to work served something similar to this as a special once a month. They would add some chunks of Mozzerella and some squash or zucchini as well. Yummy.
Reviewed by:
Annaelizz
I thought this was a very yummy recipe. I add romaine lettuce to mine and I thought it added a nice balance.
Reviewed by:
Sarahbeth.510
I loved this! As others have suggested, it's nice to toast the bread cubes before adding them to the salad. I added some buffalo motz to mine--yum!!
Reviewed by:
~TAYLOR~
Update: 8/6 (Bright light on this recipe. Used just the crusty part of the Italian bread,which I baked in the oven first. Added salad greens, julienned green pepper, shredded mozzarella and a sprinkle of parmesan. Mom added sliced black olives to hers, and I did use the red onion this time around. Outstanding!) Original review: 7/21 Well, I did change this considerably. I chopped up the veggies, omitted the onion (used more tomato), added the herbs (used half the basil) along with fresh oregano, dried rosemary, S&P and marinated for about an hour. Served as a salad with a nice fresh loaf of crusty bread on the side, and it was quite nice. (was worried about soggy bread.) Thank you, Tamara.
Reviewed by:
lnathaniel
I did not like this salad. The bread got soggy and there was not a lot of flavor. Thanks for sharing, but I will not make again.
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