Reviewed: Jan. 12, 2012

Don't normally like this mix of ingredients, but it turned out great and everyone loved it...including me!

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Reviewer:

Eva

Home Town: Rossville, Georgia, USA

Reviewed: Oct. 1, 2011

Very healthy but the problem is you can taste it too. not very tasty don't eat too much it will make you sick.

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Reviewer:

busybaker

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 26, 2011

My son brought this recipe home from school 2 years ago. I love it it is light and refreshing and the dietary benefits are awesome!

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Jeany

Reviewed: Sep. 1, 2011

So good! Don't make ahead though, I made the huge mistake of making this the night before and the dressing leached all the liquid out of the tomatoes and cucumbers and it was like soup. When it was fresh it was fabulous. If you want to do anything ahead of time, just keep the dressing separate and dress at the last minute. I should have known this, but I wasn't thinking. Definitely keep the mint, it gives a little something, you can't even tell it's mint, it just tastes herbal and good.

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Reviewer:

JenF

Cooking Level: Intermediate

Home Town: Charlotte, Michigan, USA

Living In: Detroit, Michigan, USA

Reviewed: Aug. 26, 2011

We loved this. Very refreshing and healthy.

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Peach822

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

Reviewed: Jul. 28, 2011

I had the opportunity to visit Israel this summer and have been looking for a recipe for the cucumber / tomato salad that was so delicious. This recipe is close but not quite as good. I will have the try it again when cucumbers and tomatoes are ready in the garden.

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Reviewer:

montreal

Reviewed: Jul. 18, 2011

This salad is delicious, light and fresh. It has a tad too much garlic for our tastes and it makes too much. I will 1/2 the garlic and the overall recipe next time, but I'll definitely make this again.

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Irene

Reviewed: Jul. 2, 2011

I've made this for years, usually for 4th of July or a late June family reunion and it's always a hit. The last few years I started adding in about a cup (2-3) mangoes, small-diced, and substituting the mint with cilantro. I like it this way even better as the sweetness of the mango goes perfectly with the acid of the lemon and astringent feature of the cucumbers. And I always make it the day before and then adjust seasoning a few hours before serving if needed.

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Reviewer:

Anni B

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

Very good! My husband asked if he could have some for his lunch the next day :) I didn't feel I needed 1/3 cup of chopped garlic, but I added 5 cloves, it was fine that way. I also thought 1 TBS of salt as too much, so I cut back the salt and pepper to probably 1/2 of that.

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