My family loved this recipe. Like many others I used feta cheese and left out the tofu but it was great!

made 5/3/08

I really enjoyed this salad! This was my first recipe off of this site, and I'm quite pleased! Simple to make, delicious, and healthy! Thank you!

This was a good salad, although I omitted the tofu. I made it with 4 small tomatoes, cut off the tops and scooped out the seeds, and filled the cups with the salad mixture. The filled tomatoes looked nice with a fresh basil leaf tucked in at the top. (For 4 tomato cups, I made about half the recipe, and still had some salad ingredients leftover.)

Super easy to make - I used two cucumbers, four tomatoes, 1/2 red onion and instead of tofu, used herbed feta cheese. Drizzled Newman's Own Balsamic Vinaigrette over the top and tossed. I was unsure about the kidney beans but we tried it and was a hit! Might also try kalamata olives next time for a more Greek-style salad with the feta.

An easy salad to put together and quite good! I was hesitant about the kidney beans beings they aren't my favorite; they added a nice 'crunch' to the salad. Quite enjoyable. Didn't have tofu, so didn't use that and only had dried basil. Made the Balsamic Vinaigrette from this site to go with it. A nice complement!

I left out the tofu and the onion, and it was still delicious and super easy to make.

Simple to make, easy to double and great for summer barbecues!

Wonderful, easy recipe! (Note that I left off the tofu.) Thanks so much for the recipe!

Loved the salad. But, kids wanted some sugar added the the dressing. Got to have that sugar fix.

Very good. I'm not a gardener, but had homegrown tomatoes from a farmers' market and was eager to try this recipe. Made the following subs based on what I had on hand: feta instead of tofu, garbanzo beans instead of kidney, and dried basil instead of fresh. Also, I THOUGHT I had balsamic vinaigrette, but when I went to the pantry, what I had was Ken's Steakhouse Lite Olive Oil Vinaigrette, so that is what I used. I put the cut-up veggies, feta, and dressing (mixed with the basil) into separate containers and brown bagged. Combined just before eating. I wish I had drained the veggies before adding the dressing and cheese. (Hindsight: what a wonderful thing!!) But, the result was still very good. This recipe is a keeper.

Lets face it, this recipe like all salad recipes is very flexible, but this is a good basic dish. Keep it cold. Dressing seems to come up often in the other reviews. Dressing is as you like it, if you want zip and pizazz... go to Zesty Italian, if you want it subtle and clean, go with the Greek. If you go with the original recipe the only thing that disappointed me was I chose a subtle balsamic and would have liked a little more pep. I liked the Tofu and I liked the Kidney Beans, but understand if you want to go with Feta. Thank you, a good clean starter, with room to move

We enjoyed this a lot. It was light, but also addictive! The only changes I made were to use a Greek vinaigrette and a whole can of beans drained and rinsed because I didn't want to waste them. Thanks for the recipe.

realy love the recipe my son loved it nice summer salad

Very refreshing. While I was cutting the basil, my husband walked into the kitchen and said it smelled like summer. I subbed a 4oz block of feta for the tofu, and used greek dressing. It was yummy. My husband added some canned chicken to his, for more protein. It would also be good without the beans.

Fresh and different! My husband loves this! I didn't have kidney beans so I drained the ranch style beans that I had in the pantry and used them. I ate mine over a bowl of romaine and made it a healthy lowfat meal while my family had sloppy joes with this as a side!!