The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 7, 2009
I loved this recepe sometimes I add feta. I have made it twice in 4 weeks and I am going to make it now. :) Yum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 1, 2009
Exceptional and plates up very nice. I used fresh mint from my garden, so I used a little less.
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Photo by Cooking in Canada

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 6, 2009
I could eat this every single day. I used fresh dill, instead of mint and a squirt of fresh lemon juice at the end.
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TC
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Sep. 23, 2008
Im soo glad i found this. I have been looking for this salad for so long because it reminds me of the salad i love at the restaurant we love to eat, they actually serve it very chilled on top of lettuce. SOO good, i did just as recipe called for, let chill for about 2 hours, and added on top of chopped lettuce just like the restaurant! thanks
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 10, 2008
It was very tasty. The mint added a very nice extra flavor. But the wine vinegar was overpowering for us. I would try this again using less vinegar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 5, 2008
This has to be the best and simplest dressing I have ever made! A great balance of acid/oil/sweetness. I served it over a salad of cucumbers, red onions, tomatoes, romaine lettuce and mint leaves. Will definetly make this again and again. Thanks for such a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 24, 2008
I so loved this salad! I used fresh heirloom tomatoes (red and yellow) and a cuke right out of my neighbors garden. I was really surprised how the mint mellowed out in this salad. The red onion is key and there was a subtle sweetness from the sugar, the tartness of the vinegar with the freshness of the mint. Great combo of flavors. Served with Spicy Shrimp Skewers and Zucchini Patties from this site. A yummy recipe...thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 8, 2008
I really enjoyed the freshness of this salad! The mint gives it a whole new twist! Thanks!
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Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA
Living In: Kihei, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 4, 2008
Great recipe and I love the mint! The ONLY thing I will be sure to do next time is chop up the mint super super fine - I enjoyed the taste of the mint but not chewing the leaves themselves!
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Val

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 4, 2008
Very nice salad. Best to make it in the morning so the flavors blend. I have had to make it with cider vinegar and it was still very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 29, 2008
This was a very unique salad. The mint was a pleasant change. Thank you!!!
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Photo by Bobby Tarsus

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 23, 2008
AMAZING!!!!!! its great all around. the only thing is because of the vinegar its not really best to eat the next day but fresh there is nothing better for a summer day.
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Cooking Level: Beginning

Home Town: Grass Valley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 19, 2008
OK salad - nothing great...
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Photo by Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 5, 2008
This was delicious. I made this for lunches at work. It got even better throughout the week. I did put in chopped avocado because I had one I needed to use. I will make this again and again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 10, 2008
This was very good. Not something I would make all of the time.
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Photo by ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA
Living In: Apple Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 18, 2008
I really liked this recipe. I did tweak it just a bit, adding about twice the sugar and using balsamic vinegar instead. Thanks much.
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 26, 2008
Great recipie. I gave it 4 because the vinegar was a little too strong. I recommend not using quite as much. Still a very good easy salad. Suggestion: to cut the mint I reccomend using sizzers.
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Ann
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Cooking Level: Beginning

Living In: Big Bear City, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 27, 2007
This was a nice salad, but next time I will use less vinegar and a bit more oil.
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Photo by love2eat

Cooking Level: Intermediate

Living In: Almont, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 24, 2007
Quick and delicious! I have always left the seeds in when I made tomato/cucumber salad before...I took the time to seed them and they were perfect. I used regular vinegar and added a couple small yellow bell peppers. What a pretty presentation! I put the whole salad in a freezer bag and let it marinade in the fridge. Yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 8, 2007
This is one of my favorite salads to make when I have extra cucumbers and tomatos on hand. I usually only add half the amount of olive oil called for, and it turns out great. I've also made it without mint (when I didn't have any but wanted this salad), and it still tasted great.
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Cooking Level: Expert

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