Reviewed: Oct. 3, 2009

Hi I am the submitter of this recipe, the cilantro bunches where I shop are fairly small, hence the 3 bunches. So as far as the cilantro goes add it to your taste! Enjoy ♥

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Reviewer:

Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Sep. 10, 2009

Loved this! But I gotta say 3 bunches of cilantro?! I used a half of one bunch I bought at the store and it was more than enough. Maybe I don't understand "bunch," but I take that to mean the full bunch that's twist-tied at the store. Three of those? Really?

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Maria

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 6, 2009

I made this for a cookout with friends and it was such a hit. I have been asked several times to make this again. I have made with and without the feta. I like both ways, although if I have to choose, I would lean toward with the feta. Adding the feta is what makes it so different than any other salsa!

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dixiechick

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Reviewed: Aug. 5, 2009

This was really good but I didn't care for the feta cheese in it. I usually love feta cheese but I thought it took away from the fresh flavors of the vegetables. I will try it again without the cheese and I bet it will be wonderful.

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Meghan

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 17, 2009

I borrowed this recipe for a little office competition and it won for me. I have to say it turned out better than I thought it would. Great flavors and very fresh! Thank you for posting it. It's going to make its rounds around my office and beyond.

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lefty0829

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Reviewed: Jun. 10, 2009

Good combination of flavors, but the lemon juice alone was too dry. I added about 2 tablespoons of really good evoo and it was more moist and tasted better.

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elisa

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Reviewed: Jun. 1, 2009

FANTASTIC!! I added some bowtie pasta and black olives per another suggestion and it was a light, but satisfingly refreshing meal!! Takes some time to dice eveything but well worth it as it is requested by friends so often. Add and delete as you wish as it really is a forgiving recipe and one that you will be so Glad you made!!

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PSWEST

Cooking Level: Expert

Living In: Duluth, Georgia, USA

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Reviewed: Mar. 24, 2009

Delicious! I scaled this recipe way back for two of us, so the ratios weren't exact, but this is hard to mess up! My husband said he could eat it every day.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 13, 2009

Yum. I was just picking at this some more while I put away the leftovers. I used plain feta and added garlic and mexican oregano because I couldn't find the herb and garlic blend of feta. We had this with chipotle chicken tonight. Next time I just want to pile it on a fat steak. The lemon/feta/cilantro-ness is really nice. It's not the best time of year for this where I live; I ended up using hothouse tomatoes cuz the romas were wimpy - and good avocados are hard to find right now, but I found some. Thanx, Celeste - every bit as good as I *imagined.* SB:)

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Dec. 27, 2008

I tried this recipe and my friends absolutely loved it! I added bowtie pasta, black olives and reduced the amount of cilantro to one bunch though!

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Heidi

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

This was very good--even a couple of days later, which is unusual for an avocado dish. I don't like a lot of onion flavor, so I used about half the amount (I was going to do two bunches, but I chickened out), and I used two large bunches of cilantro. The flavors were great; the only thing I wasn't crazy about was the texture: Between the onions and all the cilantro, it was a little "fuzzy."

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