Reviewed: May 27, 2012

I have now made this twice and it comes out perfect every time. The result is a fresh, summer tasting salad that will be the hit of the meal..I have cut down on the sugar to 1 teaspoon, use balsamic vinegar instead of cider vinegar (sweeter, so you can cut down on the sugar ahd have used thin sliced maui onions (grown at our local farmers market) instead of the green onions. My Vegan friends gobble this up like there is no tomorrow. Thank you for sharing this recipe with us.

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Reviewer:

Bob M.

Cooking Level: Expert

Living In: Highland, California, USA

Reviewed: May 20, 2012

Love this! Fast, easy, fresh, and light. I cut the water by a lot. I just ran the tap into my bowl for a second, tasted it and added a tad more water. That was it. I used a spanish onion and sliced it length wise very thin then pulled the pieces apart. I made this for my parents, although I hadn't marinated it very long so the flavour wasn't quite what it should have been but they still loved it.

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Reviewer:

Cass

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Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Reviewed: May 15, 2012

One of my favorites

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Reviewer:

Cheelara

Home Town: Leeds, Alabama, USA

Living In: Lincoln, California, USA

Reviewed: May 13, 2012

This was great but I think it's too much water; I added extra vinegar because it tasted watered down to me.

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Reviewer:

sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Jan. 30, 2012

The vinegar to water ratio is a bit off for me. This turned out to be a lot of water with a hint of vinegar. Very bland. Next time I'll cut back the water and maybe drizzle just a tiny bit of oil. I would definitely add cheese - a nice Italian mix just rounds this out perfectly.

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Reviewer:

STORMCHASER

Cooking Level: Intermediate

Home Town: Elburn, Illinois, USA

Living In: Plano, Illinois, USA

Reviewed: Jan. 30, 2012

I didn't have green onions so I used one med. yellow onion and used apple cider vinegar but it missed something so I added just a bit of red wine vinegar also. I also bought small mozzarella pearls and tossed them in. I like it and it really hit the spot for something refreshing to make me forget it's 35 degrees out right now. Gave me a feeling of spring and summer for one brief meal. Good recipe but don't be afrais to toss in some dry basil ( I know a sin) to amp it up a bit.

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Reviewer:

PJ Pickles

Cooking Level: Beginning

Home Town: Danbury, Connecticut, USA

Reviewed: Nov. 15, 2011

My hubby and I really loved this! I used purple onion instead of green because I was out of green and I added some crumbled feta cheese to it. We had it with Lasagna and it was perfect. Thanks for the recipe!

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Reviewer:

TamBell11

Cooking Level: Expert

Living In: Midland, Texas, USA

Reviewed: Nov. 10, 2011

nice combination of sweet and sour.

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Reviewer:

Chaka

Reviewed: Nov. 5, 2011

What a great way to use up those extra tomatoes and cucumbers. I used a little less water and added some dill for taste and color. I think it added just the right pizzazz to an already tasty side-dish. Even with a slotted spoon, I did drain this before serving so it wouldn't run into the other food on the plate.

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