Avocado Feta Salsa

 You may have noticed an influx of avocado recipes around here lately, and that's because they were dirt cheap at the grocery store for a few weeks so I did what any avocado lover would and snatched them up in large quantities. We definitely had no problem finishing them off, and got to enjoy them in a few new ways, like the grilled salmon with avocado salsa and a chicken recipe that I'll be sharing soon!
This is actually an oldie but a goodie, a recipe that I pulled from The Sweets Life archives because it was desperate for a dusting off and a new photograph or two! Actually, it could be argued that its pretty similar to the salsa atop the salmon referenced above, except that it uses a few unexpected ingredients, like parsley and oregano and red wine vinegar! 

You can serve this with tortilla chips as an appetizer, but it also makes a good side salad. We've eaten it both ways and it certainly doesn't last long. Make it for a football game this season and watch it disappear!

One Year Ago: Scotcheroos
Two Years Ago: Roasted Sweet Potato Salad with Toasted Pecans & Dried Cranberries and Pumpkin Cinnamon Streusel Buns
Three Years Ago: Gingersnaps & Cookies and Cream Rice Krispie Treats
Four Years Ago: Stuffed Mushrooms

Avocado Feta Salsa
from The Sweets Life archives

Ingredients:
-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

Directions:
1. Mix all ingredients in a small bowl. Cover and chill for 2 hours. Serve with tortilla chips.
(the salsa can be made several hours ahead of time if you prefer, but then don't add the avocado until just before serving to prevent browning)