Reviewed: Jul. 15, 2005

I liked the idea of mint in the salad because it sounded refreshing, but thought that 1/2 cup seemed like an awful lot. I only used a couple tablespoons or so (didn't measure it) but even so it was a little much for our tastes. I will definitely make the salad again with less mint. The dressing was very good. I didn't seed the tomatoes or cucumbers, either.

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63 users found this review helpful

Reviewer:

CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

Reviewed: Jul. 17, 2005

I don't normally like mint in my non-dessert dishes, but this was FANTASTIC! Tastes like summer. Use with Splenda, and you've got a very carb-friendly dish, too. I'll be making frequently! Thanks very much for sharing.

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45 users found this review helpful

Reviewer:

AUNTWEBBIE

Reviewed: Aug. 22, 2006

Refreshingly delicious! I used 3 large Kirby (pickle) cucumbers peeled, halved length wise and sliced. I didn't have any problems mixing them with soft tomatoes. The mint went perfectly with the tomatoes. This dish went very well with fried pork chops. I added cubed fresh mozzerella cheese to the leftovers for lunch the next day. Yummy!

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20 users found this review helpful

Reviewer:

BERDISA

Cooking Level: Expert

Home Town: Plantation, Florida, USA

Living In: Temecula, California, USA

Reviewed: Sep. 14, 2005

My husband and 4 kids all cleaned their plates and asked for more not a drop was wasted. VERY YUMMY

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15 users found this review helpful

Reviewer:

Aliina

Reviewed: Aug. 19, 2005

This salad is excellent. My boyfriend thought it looked like something you would get in a restaurant. I also used less mint and I didn't have enough big tomatoes from my garden so I substitued some grape tomatoes...very good!

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15 users found this review helpful

Reviewer:

PICANTE

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: North Attleboro, Massachusetts, USA

Reviewed: Jan. 10, 2006

This wasn't to my taste. The vinegar was just to overwhelming. It does have a beautiful presentation though.

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14 users found this review helpful

Reviewer:

BajaValle

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Mar. 15, 2010

I love this salad, but I do it a bit differently. I don't use sugar. But I do use 1 clove minced garlic, lemon or lime juice, and a yellow pepper (mostly for aesthetics). I generally serve it over couscous so that it takes up all the yummy juices. Simple, refreshing, and full of flavor!

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13 users found this review helpful

Reviewer:

Elia

Cooking Level: Intermediate

Reviewed: Oct. 11, 2005

My whole family loved this recipe. I cut the amount of mint used to about half.

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10 users found this review helpful

Reviewer:

Jenn

Reviewed: Aug. 1, 2005

As soon as I starting getting plenty of tomatoes from my plants, I came back to this recipe. I enjoyed it last summer and will do so again. Thanks for the recipe

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10 users found this review helpful