Reviewed: Sep. 5, 2009

Fresh, light and delicious. Instead of salt, I used Trader Joe's salt-free seasoning.

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Knancy

Home Town: Detroit, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Aug. 31, 2009

I make this all the time in the summer fresh from the garden. I do splash rice vinegar with them and add cracked pepper! Very refreshing! Also, very good with balsamic vinegar... This would also be tasty with avocado.

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KellBell

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Reviewed: Aug. 29, 2009

Here's what I did. The first time I made it I followed the advice of others and added less onion and added some dill. It was okay but not the flavor I was looking for. The second time I made it I added the whole amount of onion and added lime juice instead of lemon juice and I have to say it was a lot better. This is a great recipe and I will definately make it more often.

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shannons

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Reviewed: Aug. 18, 2009

I used 2 roma tomatoes and 1 large cucumber (peeled). I removed the seeds from the cucumber and tomatoes, then sprinkled with salt to remove the excess moisture. I eyeballed the lemon juice and added a splash of garlic infused olive oil, a dash of dried italian seasoning and pepper as stated. I used 1/2 of a green onion (I prefer a lighter onion flavor). I let it sit overnight and ended up eating the ENTIRE thing for breakfast because I couldn't get enough of it. This will be made often--OUTSTANDING!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jul. 29, 2009

Quick, easy and simple. I used red onion instead (tastes better) and drizzled EVOO (extra virgin olive oil). Squeezed 1/2 lemon juice and added salt & pepper for taste. Goes great with baked pork chops. Thanks for sharing!

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TYNHEIDS

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 11, 2009

I didn't do this, but adding some Feta to this salad might make it even better (although it was simply perfect the way it was).

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Dylan Carlson

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Reviewed: May 26, 2009

So refreshing and simple. Quick and easy to prepare. Great summer side-dish.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 3, 2009

This was very simple, healthy, and tasty. I will make it again, but will probably add some seasonings or vinegar. I gave it 4 stars instead of 5 because it was a little bland, but still good.

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BrittneyT

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Apr. 23, 2009

This was very good. It was nice and light side on a warm day. Thanks.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 8, 2009

I added a little bit of olive oil, red wine vinegar and substituted green onions.

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Madison Mom

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Reviewed: Feb. 2, 2009

Make it all the time. So refreshing. I use less onions (preferably red) and more lemon. I usually make a huge batch with lots of cucumbers. (we like to graze on salads in our house--keeps well in fridge for the day.) I also like to add mint and dill to the olive oil/lemon dressing and of course, crumbled feta cheese. Have added chickpeas on occasion.

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Valentina

Cooking Level: Expert

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Reviewed: Oct. 22, 2008

I also make a variation of this salad. I use less onion, add in olives and some mozorella cheese and then instead of lemon juice i use a kraft dressing that is roasted red pepper and sundried tomatoe. However, yours is good as well.

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grace

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Reviewed: Sep. 29, 2008

This recipe is okay. A little boring once made so I mixed in some feta cheese crumbles before serving and it made a decent side-dish.

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tinac

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

I made this for Labor Day . It was just right , light and refreshing ! The lemon flavor was just perfect. I juiced a whole lemon for mine. The review about "gutting" your tomato is the right way to go.Thanks for the head up on that one !!

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JACKIE14477

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Reviewed: Aug. 27, 2008

Just kinda "meh" for me. Not great, not horrible - somewhere in the middle. I thought this was missing something, even though I followed the suggestions of basil, olive oil, and a kiss of cayenne.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 26, 2008

This was excellent. A perfect & light accompaniment to our main dish. I used VHAFT99s suggestions and added: olive oil, basil, parsley. Per other suggestions, I only used 1/2 an onion and it did seem like the right combination. I will be making this again. Thanks for the recipe!

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LC Debra

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Aug. 13, 2008

There is nothing complicated or challenging about this recipe. It just tastes great because it is a great combination of ingredients. This is also a recipe that people will modify to fit their own taste. For me, I added olive oil, fresh mozzarella and fresh basil. Next time, I might throw in some peppers. It is really all about what you are in the mood for. However, when you start with good tomatoes, cucumbers and onions you are off to a great start. One more thing - use kosher salt.

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Rich Greer

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Reviewed: Aug. 12, 2008

Fresh and delicious! I used grape tomatoes and cucumbers from my garden for this, and the lemon juice was a nice change from the red wine vinegar I usually use when making this dish. The only change I made was adding some of my fresh dill, also!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Aug. 10, 2008

I thought this was really good. I made one small change and added about a tablespoon of olive oil. And I only used half an onion (my preference). But other than that this was really easy and a great side.

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