Avocado Feta Salsa Recipe - Allrecipes.com
Avocado Feta Salsa Recipe
  • READY IN ABOUT hrs

Avocado Feta Salsa

Recipe by  

"A chunky, savory summer salsa that tastes great with pita or tortilla chips."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2007

I have made this numerous times for parties; I always leave with an empty bowl. Guests comment on the feta as a different but delicious twist on salsa. Definitely use 4 avocadoes instead of one. Don't use parsley or oregano, but in their place use fresh snipped cilantro. I also add 1 - 2 finely chopped jalapenos (depending on the amount of heat wanted). This recipe is easy to make and sooooo delicious!

 
Most Helpful Critical Review
Jun 12, 2008

At first I made it as written, with the following exceptions as per other reviews: 1) Used 2 avocados, not just 1 2) Used cilantro instead of parsley. I also used about 4 cloves of garlic that I roasted the other day instead of one raw minced clove. I let it marinade...the flavor was good...I liked the taste of the red wine vinegar. But something was lacking, there wasn't enough "bite" for me in it. And I don't really see what the feta added besides calories; it added no extra flavor or texture that was necessary. So I added about 1/2 can corn and 3/4 can black beans. Now I have something to munch on! I will make it again, but with corn and beans in place of feta.

 
Nov 29, 2006

This recipe rocks! Added cilantro instead of the parsley and a bit of fresh squeezed lemon. In my opinion, you can't have salsa without cilantro. Much much more tasty that guacamole!

 
Jul 05, 2008

I made this for a 4th of July gathering, noting the numerous 5-star reviews, and received a unanimous thumbs-up. I would probably never have come up with this combination of ingredients on my own, but it works! Definitely go with the cilantro over the oregano/parsley. The beauty of this recipe is that you really don't have to follow the ingredient quantities too closely. I just kept adding (and tasting, naturally!) until I had the desired amount, adjusting the seasoning accordingly. This one's a keeper!

 
Jan 15, 2006

Great salsa! I added cilantro (about 1/3 c)instead of parsley. I also sprinkled a bit of lemon juice. The oregano and red wine vinegar were suprisingly tasty in this salsa. Will make again!!!

 
Jul 31, 2007

This stuff is awesome!!! I make it for almost every gathering I go to. It is ALWAYS requested. The only change I make is omitting the parsley and oregano and adding cilantro instead. It gives it more of an authentic salsa taste.

 
Aug 25, 2008

YUM. I made this for the girls and work and it was devoured. I used 3 avocados, minced garlic and fresh lemon juice instead of the olive oil. I also added a fresh finely chopped seeded jalepeno pepper. It was a very nice change from the ordinary salsa!

 
Jun 28, 2007

LOVE THIS!! I make it way too much, but can never get enough. Some nights my husband and I pop open a bottle of wine and just have this for dinner. Instead of the fresh parsely and oregano, I use fresh basil.

 

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Nutrition

  • Calories
  • 66 kcal
  • 3%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 108 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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