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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 28, 2008
This salad is fabulous. I made it as written except that I had no basil. It was excellent!
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Mary
Photo by Mary
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 20, 2008
This is a great easy salad. My husband and I love non leafy salads and this is great. I used regular low fat feta and green stuffed olives, but it still turned out great. It will become a regular.
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glendaaus
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 16, 2008
Great! All the flavors really blend together well and compliment each other. Will definitely make again.
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Maksim's mom & dad
Cooking Level: Intermediate
Living In: Scott Depot, West Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 5, 2008
I took this to a 4th of July party and it was a huge hit! People were eating it as a salad and (since I cut up all the stuff fairly small) dipping tortilla chips in it. I didn't use the red pepper and only used 4 oz of feta (that was the only size package I found). It didn't make up a ton the way I made it. I could have EASILY made a double batch and it would have all disappeared. I really feel the fresh basil is a must, dried really wouldn't give it the same vibrant flavor. I was sort of skeptical when I first read the recipe because it seems like a strange combination of ingredients but it is really, really good.
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2 users found this review helpful

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AIMEEMC
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 1, 2008
Absolutely delicious salad. We had small fresh tomatoes and basil from our garden that we were looking for a recipe to use them in and we definitely picked a winner.
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tsanders56
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 12, 2008
I just finishing preparing this salad and I couldn't resist the colorful aspect of it! It's delicious!!! wow, thanks!
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laleh
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by Justine
Reviewed: Sep. 14, 2007
Awesome recipe. So tasty - the different flavors and textures went together so well. It was really easy to put together as well. I could not find fresh basil - so I used dry and turned out great anyway. Everything else was included as is. I also let it sit in the fridge for about an hour to let the flavors mix.
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Justine
Photo by Justine
Cooking Level: Expert
Living In: Cincinnati, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 30, 2007
This is delicious. I added some fresh llime juice to keep the avocados from turning brown, but otherwise this is a perfect recipe. You just have to like all the ingredients!
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Lori P.
Photo by Allrecipes
Cooking Level: Expert
Home Town: Yukon, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA
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The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 18, 2007
I would not make this again....I was encouraged by the other reviews but was not by the final product.
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Reviewer:

Jen
Cooking Level: Expert
Living In: Stafford, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 8, 2007
Very good... and healthy. I didn't have any walnuts or avocado on hand, but added cucumber instead.
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Alexandra W
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 20, 2007
I loved loved loved this recipe, and so did the rest of my family. Definitely want to serve right away. VERY tasty!
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HAWESA
Cooking Level: Intermediate
Home Town: Denver, Colorado, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 30, 2007
This was pretty good. I mistook it for a main-coarse salad and it wasn't until I had almost finished prepping it that I realized it really needed some lettuce to help stretch it and help calm down to sharpness of the feta.
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OTTOS2
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 19, 2007
This was delicious but very rich. I omitted the walnuts because of personal preference (I did taste the salad with a few, but I didn't think they added much flavor--just a nice crunch), and I used black olives because I didn't have kalamata. I used 4 oz of feta instead of 6 oz, because that's the size of the container I had, but I think next time I'll use about half that amount. The basil added such a wonderful flavor, and the creamy avocado gave the dish a great texture. It didn't make the greatest leftovers, though--best eaten on the first night.
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KymInNM
Photo by KymInNM
Cooking Level: Intermediate
Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 22, 2006
Great salad with a myriad of options. The olives provide a slight saltiness that blends well and would be complemented with a bread. I left out the avacado and still had many compliments.
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CLIFFCOFFMAN
Cooking Level: Intermediate
Home Town: Black Mountain, North Carolina, USA
Living In: Midlothian, Virginia, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 8, 2006
just a matter of personal taste, i thought the green onions in the recipe overpowered all of the other ingredients. next time i will make it and omit the green onions.
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KELLY7714
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 5, 2005
This was a delicious recipe! I have made it several times so far since salads are great summer food. Once or twice I used dried basil instead of fresh because my plant was not big enough and it was still delicious. I have also added some roasted red peppers in there and that was a great addition as well. We will continue to make this!
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Daniel den Hoed
Photo by Daniel den Hoed
Cooking Level: Intermediate
Home Town: Spijkenisse, Zuid-Holland, Netherlands
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by LynnInHK
Reviewed: Jun. 16, 2005
Don't leave anything out of this salad. I thought the walnuts and avocado would make it weird, but they are perfect in the salad. The only thing I changed was using green olives because I ran out of kalamanta. Let it sit for at least an hour before serving for better flavors. It was perfect eaten with some homemade foccacia bread.
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8 users found this review helpful

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