This zesty avocado and feta salsa is guaranteed to be a hit! Serve it to a crowd at a party or pile it on top of grilled chicken for a delicious dinner.
There are many times when a recipe I present to you here has taken weeks to put together. I’ll come up with the idea, carefully shop for the ingredients, create and then test the process a few times before taking photos and finishing the recipe itself, and then it makes it here to the blog.
Other times, like in the case of this delicious, fresh and quick Avocado and Feta Salsa? The recipe goes from idea to execution in a matter of minutes.
In fact, the first time I made this recipe, it was on Super Bowl Sunday, when I realized that I’d forgotten about the big game and needed to whip up some snacks on the fly.
Super Bowl or not, this salsa is one that you can go to any time you need something easy, and it will be a crowd-pleaser.
It would be perfect on a hot summer day, as a cooling appetizer or side dish for your grilled goodies.
Or, if you’re embracing more plant-based meals and snacks like we are, this one is comforting and filling and when served with some crispy pita or tortilla chips, or even as a relish to go on top of tofu or tempeh.
The feta cheese gives this salsa a nice texture and zip, and the white balsamic vinegar adds just the right note of acidity to balance the rich avocado.
Here’s the recipe — enjoy!Print
This zesty dip is always the first item devoured at parties!
- 1/2 c finely chopped red onion
- 8 Roma tomatoes
- 2 avocados
- 2 cloves of garlic, minced
- 8 oz feta cheese
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp dried oregano
- 2 Tbsp olive oil
- 2 Tbsp white balsamic vinegar
- pinch of salt
- pita chips (for serving)
- In a large bowl, gently mix together red onion, tomatoes and avocado. Set aside.
- In a separate bowl, whisk together garlic, oregano, parsley, olive oil and vinegar.
- Pour the dressing over the onion and tomato mixture, stir gently to coat.
- Sprinkle in feta and a pinch of salt, then mix gently once more.
- Put the avocado pits back into the mixture to help keep from turning brown. Cover with plastic wrap and refrigerate for 4 hours.
- Serve with pita chips.
Depending on the time of year that you’re making this salsa, you may need fewer tomatoes — you can start with 6 and add the others to adjust for taste, tomato size and your own preferences.
If you like a little more acidity, especially since the cheese and avocado make this such a rich dish, add another splash of vinegar.
Here’s a look at my lineup of ingredients, by the way:
A few final notes:
- If you reserve the avocado pits and put them into the bowl, then cover the salsa with plastic wrap, you can keep it in the fridge for 2-6 hours and that should help keep the avocado from turning brown.
- You can use any type of tomato that you’d like — I like the campari variety because they’re usually packed with flavor, but depending on the time of year, you may want to experiment. (Bonus points if you grow your own!)
- Make sure that when you add the feta, you mix the salsa gently so you don’t bruise the tomato or avocado too much.
- I recommend pita chips over tortilla chips because they are sturdier and this is a heavier dip than most.
This recipe was originally published in 2013 and was updated in 2018.