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!

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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.