By Lori Bailey on May 16, 2002
Photo by eatrealfood
Photo by eatrealfood
"A friend of mine gave me this recipe. I love having this during the summer time."
Serving Size: 1 (122 g)
Servings Per Recipe: 6
"What a great summer salad!!! So light and refreshing. A great make-ahead dish when you are having a crowd over. Everyone loved the combination of ingredients. I especially liked the garbanzo beans mixed in with the cucumbers! I have made a copy of this to put in my "keeper" recipe notebook. Thank you so much for sharing this great salad. :-)"
"Quite good, I only wished I'd made more! Next time, I think I'll add some fresh tomatoes."
"LOVED this! It was a perfect lunch along with a small cup of yogurt. I made three changes: first I skipped the olives (just not a big fan) and secondly I used a total of 2 cukes just b/c I had them. Lastly, I used extra virgin olive oil instead of vegetable oil. It was great! Plenty of dressing for the larger salad. Thanks for sharing!"
"Very good salad. Just a couple of minor changes. Olive oil for me, 1 1/2 cans of beans (only because I love beans), but that certainly didn't change the flavor. And last, 1 tablespoon (or just shy of that) fresh basil along with the parsley. I chilled mine for just a hour or so before serving. Tasted great. Thx for a nice easy salad. Kim"
"This is a great salad. My mom, who rarely gives compliments, said it was the best vegetable salad she's ever had. I've made it twice already since discovering the recipe last week and can tell it's definitely a keeper. The combination of cucumber, parsley and the red wine vinegar dressing are very refreshing. I wouldn't recommend substituting a milder onion--the red onion adds so much flavor. I also added halved grape tomatoes and avocado (the avocado gets a little soft if you aren't serving it immediately, though). Allow a little extra time for chopping the vegetables--a heavy knife works great for the parsley."
"Very good and quick. Makes a great lunch in itself."
"Very good salad! Loved every bit of it! When it was gone, my husband had me make some more. Thank you!"
"This was pretty good. Great concept, but for me, lacking in something.... I ended up adding over a tsp of ground black pepper, more garlic, and about 1/4 cup of kalamata olives in addition to green olives. It was very pretty aesthetically. Thanks so much for posting."
"A shocking flavor that leaves an exciting tingly feeling around the mouth."
"OMG, I could cry, this was so delicious. Skipped the olives (not my fave) and sugar, and added avocado and tomatoes. Such a forgiving recipe! Love it. Perfect for slow-carb, 4HB (four-hour-body diet), or just anyone!"
"I did enjoy this salad, but I added quite a bit of flavoring such as green peppers, all purpose seasoning, extra garlic salt, and some lemon pepper. Also added some extra cherry tomatoes I had on hand."
"Loved it! And this is from someone who's wary of garbanzo beans. The beans are a mild creamy texture and take on the vinaigrette well. The only change I made was 1 tsp of dried parsley for the fresh since I didn't have any. I made it for dinner and we ate it about 20 minutes after making it. It was good. I had some leftover the next afternoon and it was just as good if not better. The next time around I will pack it better in a container so that the dressing soaks into everything. The photos don't show any olives, I feel they are a must for this. Excellent recipe! Thank you!"
"Love this salad!! I had some cucumbers from our garden that I wanted to use in a salad and I am so glad I decided on this recipe. I used cilantro instead of parsley and kalamata olives, but otherwise followed the directions. Great blending of flavors and the cucumbers add a refreshing touch. This is definitely a keeper! Thanks!"
"This was fantastic - nice blend of salty, sweet, fresh, earthy. I actually served this over rice, to make it a full meal - very yummy!"
"My husband liked this very much, which is quite a compliment for a vinaigrette salad. I didn't care for the taste- I don't like green olives and their flavor permeated the salad."
"Really good, very fresh. I took this to a picnic. Big hit!"
"This is a great way to introduce often overlooked and unloved parsley into a meal. Together the salad combination is a nice meld of flavors, and lends itself well to personal preferences. I followed reviewers' suggestions--used stevia instead of sugar, added tomatoes/feta cheese and omitted the olives. Whatever way it is made, this basic recipe is a sure winner. Thanks, Lori."
"Really good, really flavorful. I've made it a number of times now. Great for warm weather, and healthy too. Thanks!"
"Excellent! I made this to bring to a potluck and sadly had nothing to bring home. I'll be making this all summer with homegrown cucumbers."