Recipe by SRICE_53098
"A chunky, savory summer salsa that tastes great with pita or tortilla chips."
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plum tomatoes, chopped
ripe avocado - peeled, pitted and chopped
finely chopped red onion
snipped fresh parsley
chopped fresh oregano
red or white wine vinegar
crumbled feta cheese
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!
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.
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!
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!
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!!!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Feta Salsa
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 51
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