Recipe by VANCGIRL2
"Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!"
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roma (plum) tomatoes, diced
cucumber - peeled, quartered lengthwise, and chopped
green onions, chopped
fresh basil leaves, cut into thin strips
crumbled feta cheese
salt and freshly ground black pepper to taste
I posted a review of this recipe yesterday and want to add a couple notes. Since I make a large bowl of this for a crowd, I really don't measure...just do it to taste. But I do use a 4 oz container of the Feta. Also I use red onion sliced, for more color and to sweeten it just a little, add some honey to the Balsamic, to taste.I also slice the cucumbers instead of chopping. If this salad is made in advance, I put the olive oil in last after marinating all the other ingredients in the fridge
Greek salad with basil basically, as i used red onions instead of green. the basil over powers the taste though so i think i will stick with the "good for you greek salad" instead.
Fantanstic Recipe!! I tripled the recipe to feed about 15 people. The only change I made was to use purple onion in place of the green onions. I think its prettier and the onions tend to be sweeter after marinading in the vinegar and oil. I also made this one day before serving BUT did NOT add the feta until just prior to serving. This allowed the salad to marinate and take on that wonderful balsamic taste!! It was awesome and everyone loved it!! Thank you.
Excellent! Instead of romas, I used tomatoes from the garden, which I seeded, and I used blue cheese instead of feta. Also used coarsely chopped red onion instead of green onions. The substitutions I made, I'm sure, were incidental to the final yum of the salad. It's the perfect combination of balsamic, olive oil and fresh basil that makes this an outstanding salad.
This could easily become a summertime habit! Roma tomatoes have been particularly red and ripe lately in our groceries, and with a plentiful supply of basil in my garden I could eat this healthy, light, flavorful salad every day. I didn't peel the cucumbers, but to prevent excess liquid as the salad sat I seeded both the cucumbers and the tomatoes. I think with the extra green of the cucumber peel, and getting rid of that not particularly attractive "guts," that it made this salad especially pretty. The green onion provided just the slightest bit of bite, but not as much as regular onion would, which I appreciated. This really is a a more delicately flavored salad. In keeping with that, I used fresh lemon juice rather than balsamic vinegar, which I prefer when I want a lighter dressing. At the last minute I tossed in some chopped ripe avocado when I remembered I had one and it really added so much creamy contrast in texture. I loved it. And I loved this salad.
Delicious! Very good and very refreshing! I love the combination of tomato, basil and feta. I used cherry tomatoes that I cut in half lenghtwise and replaced the green onions with red. I aso added a little bit of oregano for a little extra touch of herbs.
Wonderfully refreshing! I was lucky to get one small serving- I added some black olives for color and fun. Will make all summer!
A great way to use my garden veggies and herbs! I used sweet baby cherry tomatoes instead of romas. I also removed the seeds from the cucumber, sprinkled the two halves with salt and turned upside down to drain for a few minutes before slicing. A nice summer salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato, Basil, and Feta Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 107
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