Thank you for posting this recipe. I left out the mint and dill since I didn't have any, plus added a little bit of red onion for variety. I also wanted to warn others to avoid the mistake that I made. Try to put the "dressing" on as close to serving as possible. Salt will draw out the liquid in the vegetables and when it was time for me to serve the salad a few hours later, they were swimming in liquid.
Made exactly as stated - very easy & refreshing on a summer night! THanks!!
My friend Debbie brought this to a BBQ tonight. She skipped the parsley, mint and dill and it was still great. Very nice as a side dish to the marinated flank steak and corn on the cob. Everyone liked it.
Very tasty and easy to prepare. Thanks for posting.
An easy and delicious salad that was a snap to make. I used the mint but had no fresh dill. I'm sure it would have been even better with the dill. Thanks!
I added the mint and a little extra dill, a great salad! This is very simple to make and tastes amazing!
I love all of these ingredients so of course I would love this recipe! Thanks for sharing! Made for Let's Party 2011.
This is really tasty and matches well with a lot of Middle Eastern dishes. I leave out the dill but add the optional mint per preference. I use cherry or good ripe red tomatoes, small cucumbers or English cucumber, unrefined extra virgin olive oil, sea salt, freshly ground black pepper, plus the rest of the ingredients. I have serve this with Saudi Okra Stew With Meat (Bamia) using chicken and white Basmati rice cooked in homemade chicken stock for a really good meal. We also like this with Timman Z'affaran (Iraqi Saffron Rice With Meat) and Balkan thick yogurt to mix into the rice with some of this salad. Again made and enjoyed with Machbous Rubyan (Rice With Shrimps) for a delicious complementary meal. I will be making this again.
DH loves this salad. I did cut down on the parsley because he isn't a big fan of it. Made for Everyday is a Holiday Tag