*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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 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 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.
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!
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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