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Keto Salads

Feta Cheese with Basil Salad

This bright and satisfying salad brings together creamy feta, buttery avocado, and crunchy walnuts for a texture and flavor celebration. I love how the basil and sun-dried tomatoes in the cheese add depth without extra chopping. It's one of those effortless keto meals that comes together in minutes and holds up beautifully for a quick lunch or a vibrant side dish.

15 min Prep time 5 min Cook time 20 min Total time 4 Servings 360 Calories
Feta Cheese with Basil Salad

Ingredients

  • /2 cup chopped walnuts
  • pint cherry tomatoes, halved
  • bunch fresh basil leaves, sliced
  • bunch green onions, sliced
  • avocado, peeled and diced
  • (6 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
  • /2 cup kalamata olives, pitted and chopped
  • red bell pepper, seeded and diced
  • garlic salt to taste
  • tablespoon balsamic vinegar, or to taste
  • tablespoon extra-virgin olive oil, or to taste

Instructions

  1. Step 1

    I start by toasting the walnuts in a small dry skillet over medium heat, shaking the pan often, until they turn fragrant and golden—about 3 to 4 minutes. Let them cool slightly. In a large bowl, gently combine the toasted walnuts, halved cherry tomatoes, sliced basil, green onions, diced avocado, crumbled feta, chopped olives, and diced red bell pepper. The feta I use is the kind with basil and sun-dried tomatoes already mixed in, which saves time and infuses every bite. Season with a pinch of garlic salt, then drizzle with the balsamic vinegar and extra-virgin olive oil. Toss everything lightly—you want the avocado to stay chunky. Now here's a step that makes a difference: let the salad rest for about 15 minutes at room temperature. This allows the flavors to meld beautifully. Just before serving, give it one more gentle toss. I find the textures stay vibrant and nothing gets soggy.

Chef's Tip

I always keep the avocado slightly underripe so it holds its shape during tossing and resting. If you can't find basil-feta, just use plain feta and add extra fresh basil and a pinch of sun-dried tomatoes.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but a gentle toss before eating revives it. I don't recommend freezing.

Variation Tips

For a heartier meal, serve this salad alongside grilled chicken thighs or pan-seared salmon. If you prefer a different cheese, goat cheese crumbles work wonderfully. To change the crunch, swap walnuts for pecans or sliced almonds. Add fresh arugula for extra peppery notes.

Frequently Asked Questions