The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 7, 2009
A nice simple salad to use produce from the garden on a summer evening.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 24, 2009
I added extra dill and yellow bell peppers. Mmmm. This recipe was yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 9, 2009
LOVED IT! I have made a similar recipe before with just the cucumbers and with white onions. But I love that this one has tomatoes and red onion. It was a nice twist and more healthy and delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 7, 2009
This is amazing!!! So light and good- the first time I made it- I ate the whole bowl and didn't touch anything else I made for dinner! Make sure to seed the tomatoes and the cucumbers and it'll keep for another day without getting too soggy. Add another tomato too! So tasty- thank you for the wonderful recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
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Reviewed: Sep. 1, 2009
This was okay. My husband enjoyed it better than I did.
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Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 21, 2009
Very simple and delicious. Everyone at my party asked for the recipe. It is 5 stars w/ the following changes: add 1 sliced read onion, use 1/8 c. balsamic and 1/8 c. apple cider vinegar, double the dill, cut the oil and half, refrigerate overnite for best results.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 11, 2009
I followed someone else's advice and combined apple cider vinegar and balsamic vinegar. I also left out the sugar. Very happy with the outcome.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 10, 2009
Quick and easy. I add chunks of mozzerella cheese and a little bit of red onion.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 10, 2009
Easy and quick to make. I used only about a quarter cup of finely diced red onion, and increased the dill to about a teaspoon. I omitted the salt (low sodium diet) and didn't miss it! Great recipe, thanks!
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Cooking Level: Intermediate

Living In: Emmaus, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 8, 2009
This is so simple, but great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 7, 2009
I love this!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 5, 2009
This tasted good but I just wasn't WOWed with the results. Maybe more dill next time and more vinegar.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
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Reviewed: Aug. 2, 2009
I scaled this down to 2 servings, as I was experimenting w/a variety of cuke salad recipes (I've never made it before and there are a TON of recipes out there...this was one of the 4 I selected). I omitted the pepper, per personal preference, and used Vidalia onion & grape tomatoes, as those were what I had on hand, and subbed EVOO for veggie oil (just because). This is a nice salad; I may make this again. TY for a nice recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 1, 2009
Loved it! Mixed all but cukes to marinate early, adding tomatoes last half hour. I also used less onion for the kids' sakes.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 1, 2009
I followed the recipe as written the first time I made it and thought it was good. The dill adds a nice flavor to the salad and provides a twist on the traditional oil and vinegar based cucumber salad. The second time I made it, I used a white balsamic vinegar that I get from Trader Joe's, substituted one of the cucumbers for zucchini, and added a bit more dill and about 4 chopped basil leaves. This salad can be altered by the simple addition of a different herb or a combination of herbs, and it is great served with grilled chicken or BBq ribs.
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Cooking Level: Expert

Home Town: Decatur, Illinois, USA
Living In: Waldorf, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 1, 2009
This was delicious -- we made exactly as directed. Perfect!!
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Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 24, 2009
The dressing was a little light but besides that, wonderful.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 24, 2009
This is a great recipe. When I make it again, I'll cut the apple cider vinegar because the taste is really strong. We put the salad in pita bread and it was delicious. Thanks for this great summer recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 22, 2009
A good, solid variation on a common theme. I cut the oil to 2 tsp, and increased the dill to 1 tbsp, and it tasted great. I'll definitely be making this again.
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 21, 2009
Actually I'd give this a 4.5. I made it for my husband's family reunion and it was a big hit. I followed suggestions for using English cucumbers, scraping out the seeds and cutting into chunks. I also cut the tomatoes into chunks rather than leaving in wedges. I substituted red wine vinegar and olive oil. The fresh dill makes it so good. I've already made it a second time and several people asked me for the recipe. This will be part of my summer salad repertoire.
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