May 21, 2011
There were a couple of things I knew wouldn’t appeal to me in this recipe so I took the liberty of making a few modifications. I decided for the purpose of what I intended this salad for that it would be easier to eat, and prettier to boot, if it wasn't all chopped up. I used fresh crisp baby cucumbers, sliced, and tiny grape tomatoes. Since I’m having dinner guests tonight and not familiar with their tastes, I played it safe and left out the onion. Finally, with just salt and a little lemon juice, I knew this would be rather flat and lifeless in my view. I had some homemade lemon-dill vinaigrette left over which worked ideally with the addition of even more dill. The salad now is delicious - light, fresh and nicely enhanced with the dill, lemon juice, olive oil, salt, pepper and Dijon mustard in the vinaigrette. I’m sure my guests will love it. I suppose my alterations effectively changed the authenticity of this salad (one I’m not familiar with) but I was quite pleased to use the recipe as a base reference for my own tweaks. As is, however, I can’t rate it any more than average, as it lacks any real character or flavor distinction.
—naples34102
