Creamy Avocado, Basil, Feta & Tomato Salad....

By • July 7, 2010 • 11 Comments

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Author Notes: I love creamy salads without the cream. And this is one I make every year when the tomatoes in our garden are just ripening and the basil is fresh and warm from the sun.... Note: If you don't have the fresh herbs, you can substitute dried.coffeefoodwritergirl

Serves 4

  • 4 medium tomatoes
  • 1/4 a red onion (or about 4 chopped green onions)
  • 1/3 cup feta cheese (sheep or cow's)
  • 3 avocados
  • 3 tablespoons red wine vinager
  • 2 tablespoons e.v. olive oil
  • salt to taste
  • fresh ground pepper to taste
  • 8 large basil leaves -- chopped
  • small handful fresh oregano -- chopped
  1. Slice avocados into about 1/4 inch cubes. Set in bowl. Chop tomatoes a little bigger. Put in bowl as well. Chop red onion -- add to bowl. Mix with olive oil, basil, red wine vinegar, fresh oregano and salt and pepper. Stir all together until avocado, olive oil and feta mix together to create a nice creamy consistency around the tomatoes.
  2. Let sit for five to ten minutes and then serve.
Jump to Comments (11)

Tags: savory

Comments (11) Questions (0)

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about 4 years ago Nela

One hot summer night in Maine and Creamy Avocado, Basil, Feta & Tomato Salad is the prefect combination. Thank you!

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about 4 years ago coffeefoodwritergirl

Thx Nela!

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over 4 years ago coffeefoodwritergirl

Thx dymnyno!

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over 4 years ago meredithhimelfarb

Yum - this would also be fab on a sandwich with some good italian or bone bread.

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over 4 years ago coffeefoodwritergirl

Great idea TICP -- or maybe on grilled bread -- crositini-like brushed w/ a little garlic and maybe a dab more olive oil -- now you've got my mind working....=)

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over 4 years ago dymnyno

Nice recipe. Perfect for summer. I like using avocado....it becomes a creamy dressing and is a great balance to the acidic tomatoes.

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over 4 years ago coffeefoodwritergirl

Thx guys -- just had the rest for lunch and strangely the avocados held up and didn't turn brown -- a first for me....=)

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

You can probably thank the acidity in the tomatoes and vinegar for that. You can also put the seed in with it and that helps, somewhat, to keep it from turning brown. (Just remember to remove it before serving the next day!!) ;o)

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over 4 years ago coffeefoodwritergirl

Thanks for the great reminder, AJ! =)

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum - right up my alley ... this is a perfect summer salad / side!!

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

That looks so good! The fresh oregano is such a nice touch. Great photo, great recipe. Mmmmmm. Yum. ;o)