Reviewed: Sep. 7, 2009

We really enjoyed this as a refreshing side dish. I used just plain feta instead of the basil/sundried tomato feta, and skipped the walnuts because my husband doesn't like nuts in food. It was really good, and I will make this again.

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KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Oct. 28, 2008

This was EXCELLENT! Tasted like something I'd expect from a great restaurant. Would cut back a bit on the olives next time.

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Shauna

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Reviewed: Oct. 25, 2008

Holy Cow!!!! This was fantastic. I followed the recipe exactly and it turned out really, really good. This winter when I want a little bit of summer I will be making this. The flavors were very well matched and I think next time I may roast some pine nuts and try them instead. Great recipe!!

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Joyce

Cooking Level: Expert

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Reviewed: Oct. 24, 2008

This was delicious! I've made it twice now and it's turned out perfectly both times! The only changes that I have made is that I used an oil and vinegar dressing just because I was trying to use it up and have one less bottle of dressing in the fridge. This salad is really good, especially if you let it sit a bit before you eat it. The dinner party I took it to devoured it, and there was 4 of us though the recipe is for 6! Compliments all around! Tastes great and easy to transport and take to parties and potlucks and things!

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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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

Cooking Level: Expert

Home Town: High Point, North Carolina, USA

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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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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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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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AIMEEMC

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Reviewed: Jun. 30, 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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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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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

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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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.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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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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Jen

Cooking Level: Expert

Living In: Stafford, Virginia, USA

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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

Cooking Level: Intermediate

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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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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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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

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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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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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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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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