Reviewer:

Cooking Level: Intermediate

Reviewed: Apr. 13, 2013

Light refreshing salad. Nice change from a lettuce salad for family gathering. Made as written and didn't feel that the dressing was too runny.j

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Reviewer:

parkiesgal

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 10, 2013

This was really yummy. I added 1 & 1/2 cup broccili, and extra tomato, and extra 1/2 of an onion to it, and doubled the sauce recipe. Really easy and healthy.

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Reviewer:

dusty1980

Cooking Level: Beginning

Reviewed: Mar. 27, 2013

I am allergic to pepper(s) of all kinds, so I omitted that ingredient. I also left out the onion. I added some dried dill. We will be making this again ;)

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Reviewer:

Kimer1970

Cooking Level: Intermediate

Home Town: Kirkland Lake, Ontario, Canada

Living In: Chilliwack, British Columbia, Canada

Reviewed: Mar. 25, 2013

Excellent! Very refreshing, I also tried it with sour cream instead of mayo. It also worked very nicely.

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Reviewer:

C_Lynn

Reviewed: Mar. 7, 2013

I liked it!

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Reviewer:

derrygirl1

Reviewed: Feb. 18, 2013

Perfect side dish. I seeded the cucumber and tomato. Plus I added a pinch of suger and dill and used red wine vinegar instead of white vinegar. Yummy!

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Reviewer:

much2buzy

Reviewed: Feb. 2, 2013

Delicious. I have made a marinated cucumber and onion salad with mostly vinegar and a little olive oil and prepared mustard for years. This was a nice change. I did, however, use red wine vinegar this time; but white vinegar would have been fine. This recipe goes well with spicy Indian dishes. It's just a great side dish for whatever. Thanks for sharing

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Reviewer:

Kilyena

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

Reviewed: Jan. 29, 2013

If you remove the seeds from the cucumbers its less watery and the cucumbers will not "talk" back to you once eaten. Other than that I wouldn't change a thing about this recipe. We eat it all the time!!

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Reviewer:

FreshPrincessDi

Cooking Level: Expert

Home Town: Ellwood City, Pennsylvania, USA

Reviewed: Jan. 13, 2013

I was very nervous making this because I was making it for a physician I work with who described a cucumber salad he wanted for the semi-retirement lunch we were having for him. I used red onion as he requested and added a little sugar to the dressing so it would not be too tart. He was thrilled and everyone else loved it as well, including my daughter who had some of the leftovers! I should add that I sprinkled the sliced cucumbers with salt and vinegar and let it sit for an hour to draw out the water, rinsed them off them dried them between paper towels before actually making the recipe (and by "dry" I mean pressed them firmly). I was worried the salad would be runny since I was making it the night before, but this process worked great, and the salad was crispy and not runny at all.

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