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

July  7, 2010
0 Ratings
  • Serves 4
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. —coffeefoodwrite

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Nela
  • coffeefoodwrite
  • theicp
  • dymnyno
  • aargersi

11 Reviews

Nela July 27, 2010
One hot summer night in Maine and Creamy Avocado, Basil, Feta & Tomato Salad is the prefect combination. Thank you!
coffeefoodwrite July 28, 2010
Thx Nela!
coffeefoodwrite July 12, 2010
Thx dymnyno!
theicp July 12, 2010
Yum - this would also be fab on a sandwich with some good italian or bone bread.
coffeefoodwrite July 12, 2010
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....=)
dymnyno July 10, 2010
Nice recipe. Perfect for summer. I like using becomes a creamy dressing and is a great balance to the acidic tomatoes.
coffeefoodwrite July 7, 2010
Thx guys -- just had the rest for lunch and strangely the avocados held up and didn't turn brown -- a first for me....=)
AntoniaJames July 7, 2010
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)
coffeefoodwrite July 7, 2010
Thanks for the great reminder, AJ! =)
aargersi July 7, 2010
Yum - right up my alley ... this is a perfect summer salad / side!!
AntoniaJames July 7, 2010
That looks so good! The fresh oregano is such a nice touch. Great photo, great recipe. Mmmmmm. Yum. ;o)