About this recipe: A simple, yet delicious salad, that's bursting with flavours from the Mediterranean. Tomatoes are tossed with olives, fresh mozzarella, basil and croutons in an olive oil-balsamic vinegar dressing. The perfect summer salad that can be enjoyed any day of the week.
Excellent! I used Pain de Campagne, a country French bread I had made a few days earlier. The only changes I made was to substitute the black olives for the green and green onions for the red. Loved it. - 15 Aug 2012
In my opinon, your ingredient choices will make or break this salad from 5 star plus to a 2 or 3 star. I have had this about 6 or 7 times (various recipes). By FAR the best is using stale hard rolls or very-chewy Italian bread. If you don't, the bread just becomes mushy instead of that wonderful, chewy, garlic-bread bites that is so special in this recipe. Alot of the flavor is from your choice garlic and oil, too. I use a high quality EVOO and FRESH only: minced garlic, mozzarella and basil leaves. If you don't use the fresh, it alters the flavor significantly. I think cherry or grape tomato's texture is better suited for this. Capers are a nice added flavor and, as I discovered tonight, so is roasted asparagas. With all that being said...made with our preferences, this goes in the favorite file. - 11 Feb 2009 (Review from Allrecipes US | Canada)
Fabulous salad!!! This is bruschetta in a bowl. I used more tomatoes, kalamata olives, and a lot more fresh basil. Due to the small amount of dressing the bread does not get soggy. The leftovers the next day were still good. Tons of great flavor in this dish! - 22 Jul 2007 (Review from Allrecipes US | Canada)