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Tuesday, July 13, 2010

Avocado Feta Salsa

At my grandma's party last weekend, amidst a delicious spread of appetizers including fruit salsa, praline mix, hummus & veggies, and assorted cheese and crackers, this salsa was the first to go! Had we known it was going to be so popular, a second batch definitely would have been prepared.

I'm all about different types of salsa--there's cowboy caviar and the corn and black bean one--but this might be my favorite of the three! It's chunky and easy to pick up with tortilla chips and has fewer ingredients than the other two. Don't skimp on the fresh herbs, they add tons of flavor to the dip. This is a great dish for your next party or Mexican feast!

Avocado Feta Salsa

-2 plum tomatoes, chopped
-1 avocado, chopped
-1/4 cup red onion, finely chopped
-1 clove garlic, minced
-1 tbsp parsley, finely chopped
-1 tbsp oregano, finely chopped
-1 tbsp olive oil
-1 tbsp red or white wine vinegar
-1/2 cup feta, crumbled

1. Mix all ingredients into a small bowl. Cover and chill for 2 hours. Serve with tortilla chips.
(**if you want, you can mix all but the avocado several hours ahead of time and add the avocado just before serving to prevent browning)