Monday, April 30, 2012

Avocado Feta Salsa

I got this recipe from a friend last year on a girls trip and have made it at least 30 times since.  Avocados are in peak season during the summer months so this past weekend I kicked off the beginning of summer by making this delicious dip.  It was the first of many appearances this dip will make at my house over the next four months.  Enjoy!


4-5 Roma tomatoes (seeded,juiced and chopped)
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 bunch Italian flat leaf parsley chopped fine
1 Tablespoon chopped fresh oregano
2 Tablespoons olive oil
3 Tablespoons Red Wine Vinegar
4 oz crumbled feta cheese
2 Large Hass avocados (peeled, pitted and diced)

In a bowl, gently stir together tomatoes, onion, garlic, parsley, oregano, olive oil, and red wine vinegar.  Cover and let flavors meld together in the refrigerator for at least an hour.  Right before serving, fold in the diced avocado and serve with multigrain chips.

*you can tell an avocado is ripe a few different ways.  First the coloring should be a dark green almost black appearance.  Next, gently press on the flesh.  It should give slightly.  Make sure the stem is also in tact.  Gently lift the stem.  It should reveal a bright green interior underneath.  If it is brown under the stem that means it is overripe.

*If you can't find a ripe avocado, place the under ripe avocado in a brown paper bag.  Fold down the top and place in a dark, room temperature area such as the pantry.  They should be perfect in a couple of days.