Reviewed: Apr. 1, 2012

We love this salad! I have a few changes that made this a 5 star recipe for us. 1. Use red onion. 2. Opt for the cider vinegar if it's on hand. 3. Use fresh dill weed. 4. If you're using a fresh lime for juice, throw a little zest in there as well (mmm). Lastly ALWAYS allow the salad to marinate in the fridge for a few hours before serving.

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Reviewer:

megweld

Reviewed: Aug. 8, 2011

Light and refreshing. I used a little less red wine vinegar and all the lime juice.

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Reviewer:

DAB602

Reviewed: Jul. 20, 2011

This was a really good salad. I went slightly heavier with tomatoes than cucumber just because we are more partial to tomatoes. I also reduced the dill to 1/2 tsp. I used fresh vegetables from my friend's garden to make this. Very summery.

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Reviewer:

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

Reviewed: Jul. 10, 2011

This was realy, really not that great.

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Reviewer:

Laura

Cooking Level: Beginning

Reviewed: Jul. 4, 2011

Thanks for a fantastic recipe! This is going into my permanent rotation. I didn't have any peppers and had to use scallions instead of the sweet onion, but otherwise followed the recipe as written. Thank you, thank you, thank you!!!

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Reviewer:

SUZNNE

Reviewed: Jan. 26, 2011

Yummy and easy to make!!! Next time I make it I am going to try rice vinegar... we love to use it on cucumbers in our house!

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Reviewer:

FIREDRILL96

Cooking Level: Intermediate

Reviewed: Aug. 31, 2010

yummy. what a delicious way to use those garden cucumber. i cut the sugar to 1/4 cup & added sliced tomatoes for color. this dish goes great with a hot summer day.

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Reviewer:

sunshine's melody

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Plains, Montana, USA

Reviewed: Aug. 14, 2010

Very refreshing after refrigerating. Simple and healthy.

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Reviewer:

Allison

Reviewed: Aug. 6, 2010

Too much vinegar, i added a little italian dressing and it tamed it. Good, i added zuccini, yellow sqaush, mushrooms, black olives, i used red onion, and celery. I cut the sauce in half as well

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Reviewer:

Angela

Reviewed: Jul. 28, 2010

Had I prepared this as written it would have been waaaay too tangy/vinegary for me. I used a mix of lemon and lime juice, then tasted it before adding the vinegar, which proved to be a wise choice for me. I stopped right there, but for my tastes it still needed more dill and a drizzle of olive oil. Eliminating the vinegar and going a little light on the lime (thanks for the heads up LTH!) kept the crisp, light taste of the salad without it being bogged down in heavy vinegar.

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