Reviewer:

American

Cooking Level: Intermediate

Reviewed: Jan. 29, 2013

Loved it without the mint.

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Reviewer:

TNEWELL73

Reviewed: Oct. 4, 2012

I tried this wonderful recipe with fresh peppermint. After about three hours of absorbing all of the flavors it was just outstanding. The peppermint just brightened all of the rest of the flavors. I will make this again for sure.

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Reviewer:

wax4144ep

Reviewed: Jul. 26, 2012

This recipe seemed too simple to be very good, but I wanted to try an alternative to the traditional cucumber salad I usually make with cider vinegar, oil, and sugar. But simplicity can be wonderful, as proven with this salad....it was delicious, just fresh and light. I've made it twice so far and it goes quickly. The second time I made it with Splenda for a low-calorie side and it was equally good. I'll be making this quite a lot through the summer as the cucumbers ripen.

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Reviewer:

littletonkelley

Reviewed: Jul. 19, 2012

very refreshing

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Reviewer:

cathy

Reviewed: Jul. 5, 2012

Love this.. Very refreshing. Used 2 reg. cukes (seeded)and 3 tomatoes seeded. 1/2 a red onion. Lotsa fresh mint. Yum!

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Reviewer:

tksalinas

Cooking Level: Expert

Reviewed: Mar. 30, 2012

I didn't use nearly as much mint as was called for and I thought it was still quite strong. Going forward, I would add only a TBS or two of chopped mint. I also thought there onions were also a bit overpowering for my tastes so if I make again I will reduce to my tastes.

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

This was simple and delicious! I used plum tomatoes and English cucumber (did not peel the cucumber - cut it into chunks). Nice change from a typical side salad, and the mint is a nice change, too! I've made this several times, and it is also delcious with white wine vinegar or white balsamic.

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Aug. 24, 2011

I thought that this recipe sounded interesting as I had cucumbers, mint and lots of tomatoes ready to be used. The salad was ok, but I am not sure that I would make it with the mint again. In fact when I was eating it, I really didn't taste the mint until after I was finished eating the salad. Next time I think I would just have used basil instead of the mint.

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Reviewer:

Augusta

Reviewed: Jun. 6, 2011

Fabulous. Hubby's garden is overgrown in mint, so I've been trying any recipe with mint. Took this recipe to a party and it received rave reviews. I'm not a big fan of cucumbers, but even I loved it. Thanks for sharing. (BTW - this is my first review on allrecipes.)

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