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    You are in: Home / Greek / Feta, Avocado and Tomato in Vinaigrette Recipe
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    Feta, Avocado and Tomato in Vinaigrette

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     2 Total Reviews

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    • on December 14, 2008

      A delightful salad to serve table side, or as a part of a salad topping, or just eat right then and there. The vinaigrette was really delightful, loved the use of white vinegar here. The sugar (or splenda) really gives the vinaigrette a smoother taste cutting the bite of the vinegar nicely. I agree with keeping extra on hand, this is a wonderful idea alone! I used vine ripened cherry tomatoes from my greenhouse, sliced in 1/2, some wonderfully salty, smooth feta cheese, nice black olives from the olive bar and added a bit of chopped onion (about 2 tablespoons) and twirled altogether with the avocado. I let the sit for about 1 hour prior to serving and the flavors had joined together and was just terrific! Thanks, kiwi! Made for *Everyday is a Holiday* Tag game Dec 2008

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    • on March 31, 2007

      Yummmmm! All of my favorites in one dish, tossed with a nice light vinaigrette, and to top it off it is very simple to put together. The flavors blended perfectly together. I used white wine vinegar for the vinaigrette, and a sheep’s milk feta that is imported from Israel. This is going to make a wonderful light side dish during the summer months.

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    Nutritional Facts for Feta, Avocado and Tomato in Vinaigrette

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 432.0
     
    Calories from Fat 342
    79%
    Total Fat 38.0 g
    58%
    Saturated Fat 12.1 g
    60%
    Cholesterol 50.0 mg
    16%
    Sodium 754.4 mg
    31%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 8.6 g
    34%
    Sugars 6.2 g
    24%
    Protein 11.2 g
    22%

    The following items or measurements are not included:

    wine vinegar

    fresh marjoram

    Detailed Nutrition Values About Nutrition Info
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