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Very versatile! Instead of feta, I sprinkled them with parmesan after the shells were stuffed. I cooked the shells the night before, made the salad minus the dressing the night before, then mixed and stuffed the next day with no problems at all. NOTE: A really great way to plate these is on a deviled egg tray. It keeps them from rolling around.

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JeannieDee June 15, 2010

This was wonderful! Light and delicious and wonderfully versatile. I made it for a vegetarian friend at a dinner party with olives and dairy-free feta instead of the salami. I then put a plate on the table for the others to try and the meat-eaters loved it too. A great recipe. Edited to add: I made this again recently but used iceberg lettuce as it was all I had. However it was a poor substitution as it became soggy really quickly, I would recommend the romaine lettuce only as written in the recipe.

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Perfectionist cook June 03, 2009

These taste just as good as they look! I took this to my sister's annual summer party, and SO many people commented on them - as they inhaled several of them! The only change I made was extra-sharp provolone cheese instead of feta, and I opted to use a favorite bottled Italian dressing for lack of time. Just GREAT flavors! Next time, I'll use feta cheese, and I'll just have to add black Greek olives & my favorite Greek dressing. Since I doubled this recipe, it did become a bit time-consuming, but well worth it! I say "Viva la Diva!" Thank you.

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Divaconviva July 30, 2007

This was incredibly easy to make and SO GOOD! I'm planning on making them again for Easter this year.

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007Becca February 17, 2013

Brought these as the first course for an Italian meal - they were very well received! I doubled the measurements for the vinaigrette, and added a bit of extra sugar... I was initially worried that the dressing would be too strong, but once everything was assembled, it turned out to be just right. Even people who said that they typically weren't big salad eaters seemed to enjoy these. Many thanks for sharing!

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Violet Star October 30, 2012

These were amazing! Gorgeous, and they tasted good, too! I made them for a party.The hardest part was finding the shells..:)

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Retro Kali September 04, 2012

Wonderful recipe! I added some chopped scallions and red chili pepper flakes to the mixture just because we like things spiced up. Seeded the grape tomatoes just to cut down on the watery taste and drizzled the dressing prior to serving. What a great presentation!
Thank you Cookin'Diva!

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Mitomopa August 23, 2011

LOVE THESE!! Great appetizer! I will be making these again for sure.

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AmandaWoody June 21, 2011

i was a little low on tomato so i added more like 3/4 cup and i used a little extra feta, low fat type. i went easy on the dressing since it's very strongly flavored. i also added a little light mayo to it as an emulsifier which worked well. next time i might add a bit of minced olives and or a bit of onion. the basil was a lovely touch. i went easy on that as well but somewhere between 1/4 and 1/3 cup worked just fine. i used vegetarian pepperoni which turned out perfect. can't believe i never thought to stuff shells with salad before! this was lovely! i left the dressing on the side for the leftovers to be drizzled on top just before eating. i expect you could do lots of lovely variations on this. will use often!

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spiritussancto April 01, 2011

Love, Love, Love this recipe!! It is easy, delicious and has so many possibilities to add to original recipe! Huge hit and will be making again soon!

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barb2000e June 12, 2010
Chopped Salad Appetizer Shells