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    You are in: Home / Recipes / Feta, Tomato, Basil and Olive Salad Recipe
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    Feta, Tomato, Basil and Olive Salad

    Average Rating:

    3 Total Reviews

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    • on October 14, 2013

      This is such a great base recipe that lends itself to so many options as it's so simple and fresh. I added a very thinly sliced cucumber and the smallest splash of balsamic vinegar. I didn't have any fresh basil and thought dry wouldn't work, so I left that out. I think avocado would also work really well in this recipe and will add that next time (with a squeeze of lemon), a can of beans (kidney, pinto, black or chick pea) would also go great in this (with a can of tuna). Thanks for posting!

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    • on April 27, 2007

      This is such a lovely salad to look at and then when you taste it the flavor is heavenly. I followed the recipe as written except for one exception. I added some diced green onions to it also as I needed to use them and thought they would compliment the salad well and in my opinion they did just that. Thanks so much for posting a very tasty salad recipe and one that I will use often in this house.

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    • on April 24, 2007

      Delicious. This is a great summer salad. The only changes I made were to substitute black olives for the green (I have kids who are extremely picky) and to add a tbsp. of fresh lemon juice. It was tart, tangy, and tasty! Thank you Luschka! On to your peppermint crisp.

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    Nutritional Facts for Feta, Tomato, Basil and Olive Salad

    Serving Size: 1 (74 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 97.7
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.1 g
    Cholesterol 22.2 mg
    Sodium 333.7 mg
    Total Carbohydrate 2.8 g
    Dietary Fiber 0.6 g
    Sugars 2.1 g
    Protein 3.9 g

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