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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CLIFFCOFFMAN

Cooking Level: Intermediate

Home Town: Black Mountain, North Carolina, USA

Living In: Midlothian, Virginia, USA

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KELLY7714

Cooking Level: Intermediate

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!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

Reviewed: Jun. 7, 2005

I had this salad at my sister's last night. I made her put it back in the fridge so I didn't eat the entire salad, it was so good! The avocado adds a rich taste and texture that is normally missing in a salad with an oil and vinegar dressing. I think it would also be great with chopped, cooked chicken breast for a light supper salad.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Bones

Reviewed: Jun. 7, 2005

My husband didn't prefer these flavors blended together, but I thought it made for a unique salad. I might throw a few of the ingredients together again when dining alone, but will eliminate, or decrease, the green onions next time, simply due to those having somewhat of an overpowering flavor compared to such delicious other ingredients. Made for a quick side item, and meal, when paired with baked chicken breast sandwiches.

Was this review helpful? [ YES ]
5 users found this review helpful