Reviewed: May 25, 2012

this recipe was AWESOME! the whole family loved it and we each had three bowls of it! thank you so much!

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Reviewed: May 16, 2012

This is great when made with fresh from the garden ingredients in the summer. A dish is only as good as the sum of it's parts :o) I probably wouldn't make this in the winter since the tomatoes need to be prime. I doubled the ground pepper and dill weed and used olive oil as many other reviewers did. I also used green onion but this would be great with vidalia or red onion as well. After letting it sit 15 minutes as the recipe describes, I tasted it and decided to add garlic salt. We really enjoyed this and I will definitely make it again.

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Carrieh82

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

Great flavor! My red onion was awful....too strong.

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deniserf

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Reviewed: Oct. 3, 2011

Cool and refreshing, this is an excellent summer salad. I take it to every BBQ I go to now and people always rave. As other's have said, I use olive oil instead of vegetable (MUCH healthier). I also didn't have apple cider vinegar, so I used red wine vinegar. I would probably cut down a little on it next time as it is a little "puckery."

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ClumsyInKitchen

Reviewed: Sep. 26, 2011

I used Apple cider vinegar and dried dill as well as olive oil. It was yummy!

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Melody

Reviewed: Sep. 5, 2011

I made this today for a Labor Day picnic. It was yummy! I made according to the recipe besides using dried dill. I give a 4 following the recipe. I decided to add a big scoop of mayo and make it a creamy salad and it is delicious like that! It is definitely a 5 star recipe that way.

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renee

Reviewed: Aug. 24, 2011

Very good....the only changes I made were that I added more dill, reduced the onion to 1/2 cup and used canola oil. One cup of onion seemed like waaay to much. Will make again!

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Brenda

Reviewed: Aug. 14, 2011

Delicious! Made this with fresh veggies from our garden. We cut the onion back to 1/2 cup and used canola oil. This was easy to prepare and just the right salad to go with our pasta dinner. Next time we will try olive oil and some crushed red pepper to spice it up.

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What's for dinner, mom?

Cooking Level: Expert

Reviewed: Aug. 13, 2011

This is a great summer salad. I added an extra teaspoon of sugar to it which made it just a little sweeter. I also used red wine vinegar instead of cider vinegar. I have been making this weekly and eating it with lunch everyday.

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Cheryl Devaney

Reviewed: Aug. 13, 2011

The tartness of the vinegar and the sweetness of the sugar contrasted nicely with the fresh vegetables. Just delicious! My family kept sneaking tastes while it was sitting on the counter. I was afraid that I wasn't going to have any left for dinner!

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