Avocado Feta Salsa – avocado, tomato, feta cheese, and red onion tossed in a garlic vinaigrette. Serve with pita chips for the perfect party snack!
This is an oldie that I’m pulling out of the archives today!
I’ve been making this Avocado Feta Salsa for years and years and years and I blogged about it shortly after I started the blog but the pictures were horrendous. Plus, this is one recipe that deserves to be shared again.
My mom used to make this recipe whenever we had parties and then I got addicted and started making it every time I had an excuse. And now whenever I make it, I always get at least one person addicted and they start making it for all their parties.
For awhile there, my sister-in-law would make it and post it on social media and then that would cause me to make it and as soon as I posted it, she would make it again. We were in that cycle for a long time.
I’m telling you, it’s one of the best things on earth.
If you love avocado salsa, try my Mango Avocado Salsa too!
- Avocado – make sure they are ripe. Nothing is worse than using an unripe avocado for this salsa.
- Roma tomatoes – I suggest roma tomatoes because are less juicy that other tomatoes but if you need to use larger tomatoes, squeeze as much of the juice and seeds out as you can.
- Red onion – red onion isn’t as onion-y as a yellow or white so it’s perfect in raw recipes like this.
- Red wine vinegar – this is for the dressing.
- Olive oil – this is for the dressing.
- Feta – you can use the fat free feta if you want.
- Toss together avocado, tomatoes, onion, and garlic.
- Gently stir in red wine vinegar and olive oil.
- Stir in feta.
- Cover and chill for at least 30 minutes.
Yes! You need to make this at least 30 minutes before you serve it. And don’t taste it until it’s chilled for the 30 minutes! It’s so much better once all the flavors mix together.
It seems to get better the longer you refrigerate it. It’s even better day 2 but the avocado does tend to turn a little brown so don’t serve it to guests on day 2. But it’s still safe for you to eat it!
A super airtight container will help to keep the avocado from turning brown if you do plan to keep it for a couple days.
I always serve it with pita chips but my husband always asks for tortilla chips.
It’s also really, really good with grilled chicken in a wrap. You could put it on top of fish. You could add quinoa and grilled chicken and you have a delicious quinoa salad. There are so many ways you could enjoy this.
More Dip Recipes
- 7 Layer Chili Dog Dip
- French Onion Dip
- Cheesy Sausage and Spinach Dip
- Crawfish Dip
- Layered Ranch Taco Dip
- Queso Fundido
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- 1 avocado, chopped
- 2 roma tomatoes, diced
- ¼ cup red onion, finely diced
- 1 clove garlic
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 4 ounces feta
- Toss together avocado, tomatoes, onion, and garlic. Gently stir in red wine vinegar and olive oil. Stir in feta. Cover and chill for at least 30 minutes.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 25mgSodium: 266mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 6g