Reviewed: Jun. 18, 2006

These ingredients DO NOT "come together" at all, in my opinian. Time-consuming and expensive.

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Reviewed: Jun. 2, 2006

I liked this better than my husband. He just thought it was a weird combination. I left out the black olives and put too many onions in the mix with too few pieces of watermelon. It was refreshing but I think the combination is just too different for most people/

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: May 30, 2006

I had a version of this salad 5 or 6 years ago, and had searched for a recipe at the time, but alas, there was none to be found here. Then I saw it made on a cooking show on tv recently, and went looking again, and low and behold - there was now a recipe! I make it without the olives since I hate olives, and I think it's great. The only thing is that I find it does not keep well, as it gets really watery the longer it sits - only make what you will eat, and prepare it as close to serving time as possible.

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Fâché

Cooking Level: Expert

Home Town: Coquitlam, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: May 29, 2006

Words can not describe the great flavor this salad has going on...you'll just have to try it & see for yourself! Only changes I made were to halve it because I wasn't sure how well it would keep. I did cut back on the mint some & I used spearmint. I was fearful that wasn't the right flavor (I thought maybe peppermint would be best but my peppermint is currently having issues LOL) but after one taste I knew it was perfect!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 20, 2006

This tasted as good as it looked! I didn't have fresh mint on hand, so I used some dried spearmint, and that gave it a spiffy cool note. My husband really liked it too, even the olives (which he never eats)...one caveat, though, if you use kalamata olives, try to get ones that are packed with very little oil (brine is best), as the one's I had on hand were packed with vinegar and oil, and made the salad a little oily.

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Shannon

Cooking Level: Expert

Home Town: Butte, Montana, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Sep. 24, 2005

We were served a salad similar to this at a dinner party my friend gave. I saw it and thought, "How strange!" Then, after trying it I thought it was aweome. Fresh, salty, sweet and tangy all at once. I wanted to reproduce the salad, found this recipie, and it's very close! The only alteration I made was to cut back on the amount of mint. I used 1/4 c. flat leaf parsley and about 10 mint leaves. Many guests have been surprised and delighted by this salad at our summer dinner table.

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MAGPIE0_1

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Reviewed: Sep. 20, 2005

Loved the combination. It might not be for everyone, but was a great recipe for a mixture of tastes and textures.

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Lorraine Friberg

Cooking Level: Expert

Home Town: Vermillion, South Dakota, USA

Living In: Puyallup, Washington, USA

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Reviewed: Sep. 5, 2005

This is absolutely delicious! I used kalamata olives, which were great. I also soaked the onions for about 30 minutes--I don't normally like raw onions but they were great. And the mint is critical--I considered leaving it out, but ended up making a special trip to the store to get it, and I'm glad I did because it made all the difference. Try this!!

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SLARKIN

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Aug. 18, 2005

Followed the recipe exactly, and two of us devoured every bit of this salad as a sidedish for dinner, and as leftovers for lunch the next day. Perfect for hot weather, and I'll definitely make this again!

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L.F.

Living In: Washington, D.C., USA

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Reviewed: Aug. 16, 2005

I had all of the ingredients on hand so I thought "Why not?". What a surprise. This is a great refreshing salad. My wife loved it and we will not hesitate to serve to company.

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MRBOGEY

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Chatsworth, California, USA

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Reviewed: Jul. 25, 2005

This was just ok, I sort of liked it, but it was just too weird. The mint was really nice, but the olives and feta, I don't know, just didn't go over that great.

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: Jul. 19, 2005

I just had myself a fabulous summer lunch! I made this salad and sat down with a glass of wine - DELICIOUS! They're right... the flavours of the ingredients combine beautifully to make a wonderful taste sensation. (I didn't have fresh mint, so I used a little dried mint) I will buy some fresh mint, and I am making this for my dinner guests next week. I will FORCE them to try it! ;-)

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KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 16, 2005

This was wonderfull, and gorgeous! Odd, but terrific! I used kalamata olives, sprinkled a little bit of balsamic vinegar over it...just a smidge, and used cilantro instead of mint (I just don't like mint unless in't in a julep). I know this will be a hard sell at my nexy party, but I will make people taste it and I know they will be floored by the flavours. It's a sweet, salty, tangy sensation. The perfect PMS salad! It fulfills all flavor craving at once!

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MISSBHAVENS

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Reviewed: Feb. 14, 2005

I havn't made this recipe exactly, but this is what we would have for dinner on a hot and muggy evening. This is a typical middle eastern thing. However, we don't serve it as a salad with dressing. Just cut up some watermelon and have some good feta cheese and some good black olives on the side. Love it!

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