Recipe by Kim Breuer
"This salad recipe is perfect for when the garden is in season! It's quick to make and you can add or delete ingredients as you wish."
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cherry tomatoes, halved
fresh basil leaves, sliced
green onions, sliced
avocado, peeled and diced
1 (6 ounce) package
crumbled feta cheese with basil and sun-dried tomatoes
kalamata olives, pitted and chopped
red bell pepper, seeded and diced
garlic salt to taste
balsamic vinegar, or to taste
extra-virgin olive oil, or to taste
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.
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.
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.
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!
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.
I was trying to decide between two kinds of Greek-sounding salads and ended up combining them. Used this recipe and just added about 2 1/2 cups cooked orzo. Gave the salad more volume and blended nicely with other salad ingredients. Think I would do it this way again. The fresh basil tasted wonderful with this dish.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Feta Cheese with Basil Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 207
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