I have been making this salad for over 30 years and my mother always made it when i was living at home. it is an all time favorite in our home. my son and daughter also make this salad in their homes for their family and they also love it. i add a bit of chopped garlic and a sprinkle of balsamic vineger and it tastes fabulous. when i don't have fresh oregano i use dried oregano.

Five stars with white balsamic (four without-I LOVE vinegar, and it adds just the right finishing touch). I used more onion and cuke as well. Tasty, easy, simple salad. Highly recommend it. If you don't have fresh herbs available, dried Italian seasoning works fine too.

Simplicity at its best, capturing the bright summer flavors from the garden. You can’t go wrong with this salad.

Huge success in my house! I have been making it weekly. Husband and daughter just love it!

Pretty good and easy to prepare.

This is a very nice salad and easy to prepare. I used vegetables right from my garden including the oregano. We did add some vinegar to our salads as we like that bite it adds.

I make this all the time at home. The only difference with my recipe is a splash of red wine vinegar and some crumbled feta cheese on top - gives it more of a Greek flare.

Very nice salad. Hadn't thought of adding gorgonzola to such a salad. My husband really appreciated that! Thanks for the idea. I agree with others who use some garlic (dried, roasted, or minced fresh garlic if making the salad ahead a little so it can mellow a bit in the dressing), one or more Italian styled pickled peppers, dried Italian herbs of one or more type when fresh are not available, and one vinegar or another (depending on the mood of the day and what's available), oh - and even a touch of sugar sometimes. Left the seeds in our more typical type cucumber, and it was simply refreshing anyway. Might add pasta or beans with this salad if the meal is lean in the carb or protein area as well. (pssst - Really, we only use sugar more as a seasoning to take the edge off of the vinegar, but mostly because we don't use enough oil to do the job traditionally.) I like to make this with extra vinegar and oil (more vinegar than oil) and use the whole salad to top a green salad. Yum! Very refreshing!

Not a bad salad. I think it could use a little more "oomph", maybe some fresh garlic and a touch quality balsamic vinegar to offset the oil.