Reviewed: Aug. 21, 2009

This was a fresh and delicious salad for using abundant August vegetables. I didn't have olives or feta on hand, but it was still really good. Thanks!

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Beth

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Reviewed: Jul. 29, 2009

Awesome! Everyone LOVED this salad at our BBQ tonight. I used 1 Red Pepper, 1 Orange Pepper, a bunch of baby cucumbers, grape tomatoes, an olive medley (from the olive bar at the grocery store), and a little red onion. Sooo good with the basil and Feta.

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Cerissa C.

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Reviewed: Jun. 29, 2009

I could definitely tell I was eating something good for me, which is not always a good thing. I like eating food that tastes so good you don't even think about how great it is for you. I kept reminding myself to 'keep eating it, it's good for you'. Hmm, probably not a keeper for me, but thanks for letting me try it.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jun. 21, 2009

Very good and easy!

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GEORGIASHOME

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Reviewed: Jun. 16, 2009

I loved it,easy to make fast clean up. I added pepperoni and substituted baby spinach instead of Basil...

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Tiki's Kitchen

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Apr. 22, 2009

We loved this salad; especially the olives and feta cheese. Hubby went for seconds. I didn't have fresh basil so I used dried. I'll make this one again, thanks!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jan. 13, 2009

Excellent.

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Scott R

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

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Reviewed: Oct. 29, 2008

Great recipe with very fresh flavors. I didn't have fresh basil so I subbed dried with great results. I also had to use red wine vinegar instead of balsamic because that's all I had on hand. You can use any kind of vegetables you want but you definately shouldn't sub any other cheese for the feta. That's what makes it delish!

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 14, 2008

This recipe was SOOOOO easy and yummy and a great way to please a mixed family of vegetarians, carnivores, and hungry eaters. I cheated and used bottled balsamic vinaigrette which made it even easier.

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Valerie

Cooking Level: Intermediate

Living In: Clarkston, Michigan, USA

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Reviewed: Sep. 11, 2008

All thumbs up from my KIDS on this one!! Used tomato, cucumber, and a little onion. Also used dried basil, about 1 1/2 Tbsp, instead of the fresh basil. The feta cheese was the perfect touch.

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Sue T

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Reviewed: Aug. 4, 2008

Very good! Friends & family loved it. I used all the suggested veggies, minus the carrots, plus green bell pepper because I had 1/2 of one to use. I also couldn't imagine this dish (any really) without garlic.. so I added some of that & doubled the balsamic. MMM!

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love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Jun. 3, 2008

Excellent! Veggies I used were green & red peppers, asparagus, cherry tomatoes, red onion, mushrooms, canned artichokes and a variety of olives. I also doubled the dressing. Best if marinated overnight.

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Nicole

Cooking Level: Intermediate

Home Town: Granite City, Illinois, USA

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Reviewed: Jul. 24, 2007

Great way to get your veggies! I used zucchini, green pepper, broccoli, tomato, black olives, cucumber, carrots, and mushrooms for the vegetables. I think I would have liked it better without the broccoli & possibly carrots (at least in my version, just would have blended better without them). Tasted a lot like a true Greek salad, especially with the tomato, cucumber, black olives, basil, olive oil, balsamic vinegar & feta. Thank You!

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Sandy

Cooking Level: Beginning

Home Town: Clay Center, Kansas, USA

Living In: Coffeyville, Kansas, USA

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Reviewed: May 7, 2007

Excellent - very tasty. I didn't have an Italian spice mix, so I used oregano, basil and some table shake mix. Was very tasty!

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Jodi

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2007

FANTASTIC!!! I used red bell pepper, broccoli, cauliflour, carrots, cucumber, tomatoes, and basil. I'll be replacing green salad for this on many dinners. I'm sure I will be making this over and over again!!!

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KTCRUISER

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Reviewed: Sep. 15, 2006

This was really good and easy to prepare - I did double the marinade because I felt the amount called for in the recipe was not enough to properly coat the vegetables. I did not have the Kalmatta olives, so I used green olives marinated in olive oil and garlic that I found in my store's deli section. This added a nice flavor. Will definately make this again.

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Jayren's Grammy

Cooking Level: Expert

Home Town: Dickinson, Texas, USA

Living In: West Point, Texas, USA

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Reviewed: Jul. 21, 2006

This was so simple but so good and flavorful! I used zucchini, yellow squash, baby bella mushrooms, and tomato, and I served it with the Mediterranean Chickpea Salad I from this site. This would be great over a bed of dark leafy greens. Plus, it was delicious the next day, after the flavors had had a chance to soak in.

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