A great dish for a potluck. We didn't have any white wine vinegar, so we substituted rice vinegar instead and the flavor was great.

PERFECT for summer! And a great way to use up all that zucchini from your garden! I made this to bring to a 4th of July party and 2 people asked me for the recipe! I accidently bought rasberry flavored white wine vinigar, but I think that made it even more of a summery dish and I will make it that way again!

After baking 689 loaves of zucchini bread, I STILL have zucchini I don't know what to do with! This recipe came out phenomenal. I threw in just about every veggie I could find in my frige-cherry tomatoes cut in half, red onion, cucumber, broccoli, sliced olives, even a can of garbanzo beans! Just make sure you don't over do the vinegar (I only used the 1/2 cup white vinegar, not the cider vinegar). I have also made this succulent salad with rice wine vinegar, brown sugar, and a dash of soy sauce for a more Asian approach. It was good!

This salad was a little too vinegary for us. I think if I make it again I will use 1/2 vinegar and 1/2 water. Also the onion soup was a little strange. I think I would like it better with fresh onion. Sorry.

Thought the soup mix would be a little weird - but it's really yummy! I added scallions and left out the celery, but followed everything else exactly! My 11 yr old daughter ate a bowlful and my zucchini-hating husband even liked it! Am going to make to bring to a picnic this weekend, only I'm going to play a little and add garlic and some crushed red pepper flakes.

We thought this was okay. The vinegar was a little overwhelming for us. Sorry

This is a GREAT salad. Using SPLENDA instead of sugar allowed me to serve this to a diabetic friend and it was a hit!! A few other changes - Red wine vinegar instead of white wine, and I added yellow sweet peppers for color and about 1/2 sliced Vidalia onion. This is a definite keeper recipe.

best recipe I have tried in ages. so different. Loved it. It's a keeper !!!!

I loved this! Even my husband who doesn't eat zucchini ate this. I modified slightly by substituting rice vinegar for 1/2 the white wine vinegar. Also used red peppers instead of green. Note: you should probably double this recipe since it will go FAST....

I thought the onion soup mix would be gross, but you could barely taste it. I didn't have white wine vinegar so I used red wine vinegar and was still very good. Made two batches and it disappeared!!

a friend made this salad for a zucchini dinner party. it's FABULOUS! tangy and sweet. it's our new favorite!

This is a great alternative to a lettuce salad. Surprisingly, it has a very similar flavor to three bean salad. I followed the directions precisely and also let it marinate overnight. Next time, I will use red bell pepper instead of green for a slight taste variation and more color.

This was an excellent side dish for a summertime barbecue. Company loved it.

Very good. As other reviewers suggested, I made it the night before so the flavor would be enhanced. I also used red pepper for color. It's a good (and different way) of using up an abundance of zucchini. I'll make this recipe again.

It was wonderful. I will also use the dressing for other things when Zucchini season is over. I think it will make a great 3 bean salad dressing. This salad was great the next day and was not soggy.

This was good but definately has to sit overnight. I made it for company and served the same day - it didn't compare to how it tasted once it sat the following day! Very yummy.

Followed directions, no modifications. Served with potato salad with radishes and olives--recipe on this site. This salad overpowered the potato salad but the combination seeemed to work well. Might add dill and more pepper to the potato salad next go-around.