Middle Eastern Vegetable Salad

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I make this all the time with Persian cucumbers and no oil. I think Ina has a tendency to douse things in oil and salt when not necessary.

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I loved this salad!! Took it to a potluck and it was gone pronto. Will definitely make this again. I did cut back on the salt due to some other reviewer's comments. It is an excellent base for quinoa which I used to extend the salad -- cooked 1.5 cups and added the entire amount. I may add some toasted pine nuts the next time. Thank you Ina!

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amazing! very tasty but if your not a mint person don't do the mint or use less mint

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This recipe was the bomb!! We went to a dinner party with friends and had moroccan chicken. The hostess asked me to bring a salad. I went with this recipe. The recipe was spot on! The lemon kept the veggies fresh and crisp and added the brightness that was needed for the evening. I toasted the pita chips and broke them into crouton size pieces and tossed it with the salad right before serving. Absolutely yummy! Thanks Ina for another perfect recipe!!!

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this had the most amazing flavor! A lot of work, but well worth it for the fresh, nutritious ingredients, and very satisfying. This is going into our collection of favorites. A great take-to meal for parties, too.

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I didnt even use Basil and this recipie is phenomenal!!!! I cant wait to try it again with the basil. Its so fresh and lemon just adds an incredible flavor. Thank you Contessa for an amazing recipe! :

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I loooove this salad, is so refreshing, great flavor, I prepared it for my self and at the end my husband was begging to get some haha, of course I shared with him ;. I'm so doing this in my next pot-luck party!

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Served this with mini-spinach pies from Costco at my holiday parties. Everyone LOVED IT!! and asked for more!

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We LOVE this recipe- it's perfect!

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Absolutely wonderful! If you are not planning to serve immediately, hold the dressing aside, pour any accumulated water off the salad before dressing.