About this recipe: This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes.
I liked the idea of mint in the salad because it sounded refreshing, but thought that 1/2 cup seemed like an awful lot. I only used a couple tablespoons or so (didn't measure it) but even so it was a little much for our tastes. I will definitely make the salad again with less mint. The dressing was very good. I didn't seed the tomatoes or cucumbers, either. - 15 Jul 2005 (Review from Allrecipes US | Canada)
I don't normally like mint in my non-dessert dishes, but this was FANTASTIC! Tastes like summer. Use with Splenda, and you've got a very carb-friendly dish, too. I'll be making frequently! Thanks very much for sharing. - 17 Jul 2005 (Review from Allrecipes US | Canada)
Refreshingly delicious! I used 3 large Kirby (pickle) cucumbers peeled, halved length wise and sliced. I didn't have any problems mixing them with soft tomatoes. The mint went perfectly with the tomatoes. This dish went very well with fried pork chops. I added cubed fresh mozzerella cheese to the leftovers for lunch the next day. Yummy! - 22 Aug 2006 (Review from Allrecipes US | Canada)