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Reviewed: Aug. 16, 2008

This salad was delicious. Just as a Caprese salad should be. I have made this a few times and find that using balsamic glaze instead of vinegar will take the bite off the dressing. It is much sweeter so it changes the taste of the salad, but it has a more rounded and mellow flavor.

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TOOCUTE4UJANELLE

	Cooking Level: Intermediate Living In: Oviedo, Florida, USA
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Reviewed: Jul. 16, 2008

I was invited to a potluck a half hour before it started, and I needed a quick spinach recipe. This one was great! I just used it as a basis and chopped up the tomato and mozzarella, threw it all in a bowl and it was delicious!

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Tiny Dancer

	Cooking Level: Intermediate Home Town: Garden City, Kansas, USA Living In: Idaho Falls, Idaho, USA
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Reviewed: Mar. 24, 2008

This salad was very good although I used my own balsamic dressing and we tossed to me more of a salad. I also added bits of bacon and it came out wonderful!

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K-Dub

	Cooking Level: Intermediate Living In: Simi Valley, California, USA
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Reviewed: Sep. 14, 2007

Delicious salad that I eat all the time. It's the exact same one on the South Beach Diet. I think it's best when you use equal amounts of balsamic vinegar and olive oil and sprinkle on a little salt & pepper. Highly recommended if you like spinach!

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Jody D.

	Cooking Level: Intermediate Home Town: Cheyenne, Wyoming, USA Living In: Dover, Delaware, USA
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Reviewed: Aug. 20, 2007

This was a delicious side to the cedar plank grilled salmon for a truely summer time meal. The only thing I did differently was to sprinkle the spinach layer with a little olive oil, vinegar, and salt and pepper and then repeat after the layer of tomatoes and mozzarella to make sure all received a good splash. Kosher salt and pepper and a brief rest before serving make this dish a beautiful company presentation (the colors of the Italian flag!).

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NJMLAW


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Reviewed: Aug. 12, 2007

Yummm!!!

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BUGABLUE

	Cooking Level: Expert Home Town: Detroit, Michigan, USA Living In: Wyandotte, Michigan, USA
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Reviewed: Aug. 8, 2007

Pretty good! Next time I may just drizzle olive oil and forget the balsamic, but that's just a personal taste. Nice take on the tradtional caprese salad.

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SAF1969

	Cooking Level: Expert Living In: Lincoln, Nebraska, USA
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Reviewed: Jul. 23, 2007

This salad is pretty good. I increased the amounts of everything so I could make a large batch & save for other days. Also, I made this into a tossed salad, unlike instructions speciify. Well, I decided to "splurge" and actually buy fresh mozzarella - maybe I'm too cheap. :D And, after having it for the first time in a long time, I actually decided that I like the "cheap" stuff better. The Polly-O brand of mozzarella is the best! It is soft, but has a great flavor. To the salad, I also added some dried basil along with the fresh. I love basil & also thought that it helped disperse flavor evenly. One funny thing is that, due to the balsamic vinegar, the mozzarella looked almost like mushrooms once everything was tossed. :) I added some extra EVOO after deciding that I used too much vinegar. I made this, then refrigerated it overnight and the spinach wilted nicely.

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CookinginFL

	Cooking Level: Expert
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