Reviewed: Sep. 8, 2009

This was great! Made this at a roofing party, with a bunch of guys, and it was gone at the end of lunch! Very fresh and summerish!

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Katie Kelsey!

Cooking Level: Intermediate

Home Town: Zion, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: Aug. 7, 2009

It was just okay for us...I would back off the mint just a bit.

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UTMBA07

Cooking Level: Expert

Home Town: Prattville, Alabama, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jul. 18, 2009

Delicious! Easy to make, but impressive taste.My guests loved it, but didn't pick up on the mint flavor too much..I didn't use the full amount as per other reviews..The picture shows cucumbers unpeeled, and the recipe indicates to peel them.I peeled strips, so the skin wasn't a big deal.Will definitely make again.

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k.karnes

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Reviewed: Jul. 15, 2009

Just OK. Used fresh tomatoes and mint from the garden, but still just not an impressive taste. All family members agreed.

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MICHELECOOKWRITE

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jun. 28, 2009

yummy and a nice change. paired it with blackened salmon fillets and some couscous. my husband loved it!

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greentea808

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

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Reviewed: Jun. 22, 2009

This salad is great! Very refreshing. I have a lot fresh mint growing this summer and I was excited to see this recipe and use some of my mint. I did use half the amount of mint like others suggested.

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jaycee

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Reviewed: May 27, 2009

I really love this recipe!! I substituted splenda for sugar to keep it low cal. The key is definitely putting the fresh mint in last, right before you serve. It was FANTASTIC!

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emerys_mama

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Reviewed: May 17, 2009

I like this - it's different! Very good summer dish. I did the mint to taste instead of the listed amount. I had tomatoes on hand from my local farmers market, but I can't wait to make this with cucumbers and tomatoes out my garden this summer. My mint was fresh cut out of my garden, too (it was pretty strong!). It is a pretty salad, too! YUM!!

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SUNNYBUNNY0726

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Reviewed: May 15, 2009

YUM!!! Didn't read the instructions before starting and didn't realize I needed to marinate cukes an hour before finishing, so dinner was on the table before this was ready. So, after I finished making it, I put it in a container and let it sit overnight and had it for lunch the next day. Good idea! It really allowed all those wonderful flavors to marry, and it was WONDERFUL! Added a ball of fresh mozzarella, cubed just before serving. As another reviewer quoted, "Tastes like summer!" Other than adding the mozzarella, didn't change a thing. This is light and refreshing. A real keeper! Thanks so much for sharing!

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TXYANKEEGAL

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Reviewed: Nov. 27, 2008

AMAZING SALAD.

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Ulla

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Reviewed: Sep. 1, 2008

Very refreshing! Would be great to take to a picnic. Its the kind of salad that when it gets mixed up with the other food your plate.. it makes the other food better :) I did not use the olive oil, just didnt think it needed it. Also, gradually add mint so you get the taste thats best for you. Thanks for the recipe!

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 24, 2008

I really enjoy the mint in this recipe. If no one else in the family likes it, good. More for me!! Scale to your taste.

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CFUCHSLAO

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Hato Rey, San Juan, Puerto Rico

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Reviewed: Jul. 17, 2008

Similar to AUNTWEBBIE I also do not like Mint with non dessert dishes, however when making this for a barbeque I went to, it went down really well !!

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Eliot

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Reviewed: Jul. 3, 2008

I loved the recipe. I know the mint is the important part, but I didn't have any. But it's still amazing. I did think that next time I will use 3 cucumbers instead of only 2. There is a lot more tomatoes than cucumbers. I love tomatoes but the cucumbers really soak up the taste and I love it.

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Abby

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 10, 2008

I left out the sugar and switched basil for the mint. Although I'm sure it's great with mint, I prefer basil. make sure you use a really good extra virgin olive oil.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: May 22, 2008

My family has been enjoying this salad for years without the mint, so the mint gave it a new fun kick. I also didn't use 1/2 cup because that seemed like it would be too overwhelming.

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ProntoMarie

Cooking Level: Beginning

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Reviewed: May 19, 2008

I agree with others who said that there was too much mint, so I also used less than was called for. This is definitely an interesting salad. I loved it, it was so refreshing although fresh mint is not a taste I am accustomed to.

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Bon-bon

Cooking Level: Beginning

Home Town: Corpus Christi, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 23, 2008

If you find the Red Wine Vinegar is too acidic try Balmastic Vinegar. I also used Grape Tomatoes which I cut in half. This is an excellent recipe for a hot summer day.

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