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Guest Post: Avocado ‘n’ Feta Salsa

Day two of my Harvest Blessings event and all is well.  You can read more about it on my blog, Totally Temberton.  In the meantime, let me tempt you with more harvest bounty with this delicious avocado ‘n’ feta salsa!


Yesterday, I shared a recipe for basic tomato salsa that my husband and I make. This week, I’m sharing another salsa recipe that we just throw together without measuring the ingredients. We think the feta cheese is excellent in this salsa, but if you don’t like it, leave it out. Instead of feta, you could try small chunks of mozzarella. I think soft mozzarella would be especially tasty! We make this salsa by placing the following ingredients in a large bowl:

  1. Peel and pit two avocados, then cut the flesh into chunks. (We use the smallish dark green avocados, NOT the large California variety).
  2. Add several Roma tomatoes, diced (approximately 1 cup total).
  3. Add approximately 1/2 cup of crumbled feta.
  4. Add approximately 1/4 cup of onion, finely diced.
  5. Add approximately 1/4 cup of olive oil.
  6. Add 1 tablespoon of red wine vinegar.
  7. Add seasonings to taste (approximately 1 teaspoon of each). My husband is on a low-salt diet, so I add salt to individual servings, as needed. I’m a salt-a-holic, so what he saves, I use.  LOL!
  8. Mix all ingredients; once mixed, the salsa is ready to serve.

We haven’t gotten very creative with this recipe. We generally just like to eat it with tortilla chips or crackers. However, we especially love it with Melba toast!  For a tasty baked appetizer, line a cookie sheet with Melba toast, spread salsa over the crackers, top with thin-sliced mozzarella cheese, and bake at 350 until the cheese just begins to melt. Delicious! Please note that we have not tried the heated version with Feta cheese; we leave it out.

Do you have any serving suggestions for this recipe? I’d love to hear them!