Reviewed: Oct. 4, 2005

This is a great recipe! A unique twist on an old favorite!

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CABH

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Reviewed: Jul. 5, 2005

VERY GOOD RECIPE. I MADE THIS FOR OUR 4TH OF JULY GATHERING AND IT WAS ENJOYED BY ALL. THANKS!

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6 users found this review helpful

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JOYVIV

Cooking Level: Intermediate

Home Town: Woodbridge, New Jersey, USA

Living In: Bayville, New Jersey, USA

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Reviewed: Jun. 18, 2005

I always get compliments when serving this salad. I too cut done on the mint so it's not so overwhelming. I've even sprinkled crushed peanuts on top right before serving.

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4 users found this review helpful

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LORIANNEV

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 17, 2005

This was a great snack while passing the time BBQ-ing with friends! Followed directions, but only snipped in a "little" mint, not the full amount. The mint really adds a little surprise to it! We had Sea Salt Bagel Crisps, spread some garlic and herb soft cheese on it, topped off with a cucumber/tomato/onions from the salad and really enjoyed it! Thanks - even better than Mom used to make!

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32 users found this review helpful

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SFARNS303

Home Town: Centennial, Colorado, USA

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Reviewed: May 20, 2005

This was great althought I left out the mint. Goes great with Triscuits

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5 users found this review helpful

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PAULAC1

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Reviewed: May 10, 2005

Didn't change a thing and we couldn't stop eating it - thanks for the recipe.

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6 users found this review helpful

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DUNKY

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 4, 2005

I try to serve salads four or five times a week and get stuck in a real rut. This was not only different but delicious as well. I have worked it into one of my "standards".

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9 users found this review helpful

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MIRVING524

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Reviewed: Nov. 11, 2004

Delicious! Used my own home~grown mint. Thank you for sharing this recipe.

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5 users found this review helpful

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LYNNESTWINS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Snellville, Georgia, USA

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Reviewed: Sep. 23, 2004

Great recipe to use the abundance of summer crops! I substitute fresh basil for mint.

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CHEF PIE

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Reviewed: Jun. 17, 2004

I think this salad is awesome. I served it with Parmesan-breaded chicken, which it complimented very well. It's refreshing and different as far as salads go.

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SWEETINSANITY

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Reviewed: Dec. 3, 2003

I didn't use fresh mint leaves because I didn't have any but did use dried mint. We liked this recipe.

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9 users found this review helpful

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JEKURS

Cooking Level: Expert

Home Town: Elkton, Michigan, USA

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Reviewed: Jun. 22, 2003

I guess I shouldn't rate this because I didn't add the mint. I hope the mint makes all the difference because this was nothing special.

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5 users found this review helpful

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 19, 2003

Perfect summer side dish, would be great at a barbeque. Found it to be a little too much liquid though, so next time I would reduce. Very tasty!

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DEETSMOM

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Reviewed: Jun. 16, 2003

I seeded the tomato and cucumber, but it still became so "watery" - did I do it right?

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6 users found this review helpful

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SANTUCCI

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Reviewed: Jun. 7, 2003

I had high hopes for this salad as I liked all the ingredients, and I have mint growing in the garden. However, it was just average. It just didn't work for us. Sorry, but thanks for sharing.

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SUTHUN

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Reviewed: Apr. 14, 2003

I would make this again. I used green onion instead of red onion and red wine vinegar instead of white wine vinegar - because it's what I had onhand, and it worked great.

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Holly

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Reviewed: Jun. 19, 2002

Everyone raved about this one! They definitely want me to make it again. I loved the combination of flavors. They all seemed to work well together. This recipe wouldn't be the same if you took something out.

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6 users found this review helpful