Reviewed: Jul. 10, 2009

Too much dill for my tastes!

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Pam

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 5, 2009

Loved it,used half the oil as suggested, dried herbs worked fine, black olives instead of green and acini de pepe (I think that's right,tiny ball like pasta) instead of orzo making the salad look and taste unique.It was a hit.

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DELILAHNOEL

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Reviewed: Jun. 22, 2009

Unfortunately, this didn't seem to have a huge amount of flavor to me. I think their was just too much orzo. If I make it again, I will half the pasta or double the other ingredients. I was the only one who ate it in my family, so I had it over some torn romaine for a couple of lunches and that made a nice light lunch.

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Jun. 20, 2009

This is a great salad. I did add a dash of Balsamic vinegar and a small amount of fresh lemon juice to it. Linda-love to cook

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Linda

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Reviewed: Jun. 19, 2009

Refreshing, delicious, and so pretty! We loved this. Thank you :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jun. 19, 2009

This salad was delicious and a welcome alternative to the usual macaroni salad for steaks & burgers. I prepared it with all ingredients except dill because my family doesn't like it and it was still good. The saltiness of the feta and olives and the citrus from the lemon are perfect together. I'll be making this all summer. Thanks for a great recipe.

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Julie

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Reviewed: Jun. 15, 2009

I made this for a recent barbecue and it was a hit! I love the combination of flavors; light, yet delicious. great summertime food!

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rotorooter76

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Reviewed: May 27, 2009

Not bad......used black pitted olives. Found it to be not too tasty, (lacked a bit). Great light meal. 16 yr old found that there was too much 'green'in it (the dill/parsley). Don't know that I'd make it again.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: May 26, 2009

I made this salad for a recent holiday BBQ. It was easy to make and looked great. But it was the least popular of all the salads I made.

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brat32179

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Reviewed: May 19, 2009

SURPRISINGLY GOOD! and i rarely give 5 stars...but this is great (as is---no changes to recipe)and different and we loved it!

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joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 19, 2009

Yum! I didn't have lemon juice so used lime juice, and I reduced the EVOO a bit. Used jalapeno stuffed green olives for a little kick. Great salad!

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: May 19, 2009

I thought this was fantastic. My boyfriend doesn't like feta or green olives, so I told him the cheese was American and hoped he wouldn't notice the olives. He did notice the olives, and said the cheese tasted "funny" and wouldn't eat it. That's okay. More for me! YUM!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 14, 2009

Truly excellent! One of my favorites for family bbq's!

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bonniets4u

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Reviewed: Apr. 28, 2009

nice taste of freshness! I did this as my "weekly" meal to my mom and she loved it but instead of green olives i put kalamata olives its very good!:)

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Boudde

Cooking Level: Beginning

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Reviewed: Apr. 19, 2009

Be careful on what kind of olive oil you use. Mine had a very strong flavor and that was hard to overcome. Also, we put the salad in the fridge and served it cold and it was much better serve at room temp

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2beagles

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Reviewed: Apr. 17, 2009

Very good! Not too strong, the natural flavors of the ingredients blend very nicely and do not need more dressing, I feel! Of course, I used far less oil and lemon juice than the recipe called for...less than a quarter cup of oil, and I just put half as much lemon juice as oil, it worked out fine! Thanks for a great recipe that I'll use again for sure!

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 11, 2009

This turned out very good, although I will use less oil next time.

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Hol Dol

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Reviewed: Mar. 27, 2009

I've taken this salad to family functions and barbecues. The two-gallon Tupperware container always comes home empty. This is an amazing recipe. Thank you SO much!

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KLBERG99

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Haledon, New Jersey, USA

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Reviewed: Mar. 14, 2009

Very good. Very tangy and salty without even adding any salt. I added a chopped shallot to mine and used a little canola oil in place of olive oil just cause i didn't have any. It was very good.

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