The salad ingredients were arranged on a layer of baby arugula and I replaced the black olives with green (forgot to buy). The big difference was that I didn't stir the dressing in with the vegetables rather served it on the side for better presentation. Used vegetables from either the farmer's market or out CSA box. Lemon cucumbers would have been a good addition if I had had any on hand. Reviewed for Veg Tag/September. Thank you!
A perfect salad to make when you're drowning in cucumbers, zucchini and cherry tomatoes! It's cool and colorful. Makes a great side for grilled foods. I made this as written, using a yellow zucchini (for more color) and reduced the oil to 1/4 cup. I did add just a pinch of sugar. This will be a summertime "regular!" Thanx!
I've made this twice now and always get compliments on it. Very refreshing and a great way to use garden surplus!
We just loved this recipe. I used a regular cucumber and substituted pitted Calamata olives instead of the black olives. This is a keeper. sp
This was a really good summer salad. Nice and Quick I really liked the fresh Zucchini and my DH loved the dressing. Thanks Sharon
I served this with fish and chips tonight. My daughter said it was 5 stars and the best part of the meal (high praise from a fish and chip lover like her!) The pepper sauce was extremely subtle, so if you like it hot, add more. I followed the recipe to a T, and wouldn't change a thing. Thanks Sharon!