This salad is an Epicurious recipe - I discovered it in a past home cooking thread, here are a few which reference the dish:
The salad is referenced in other threads, the above is just for starters! It is obviously very popular and I've made it numerous times. But I've made a few changes which I now prefer over the original recipe.
Balsamic vinegar gives the salad an unappetizing burgundy hue. So I subbed white balsamic instead, which is better, but the WBV I'm using is still slightly dark. The sherry vinegar I have is also dark, and after pouring in a measuring cup I felt like the flavor would be off if I used it the last time, so I stayed with the WBV.
Last time I made the salad I was short on time and low on basil, so I omitted the Kalamata olives. Found we much prefer the flavor of the salad without the olives, plus the olives muddied the color of the salad, too.
After chopping the basil I had on had, I ended up with a mere tablespoon so I threw in a big handful of chopped parsley. The flavor of the basil still came through strong, and I liked the fresh green color and flavor added by the parsley.
So what other changes have you made to this very popular salad recipe?