This isn’t your average salsa. It’s a chunky, vibrant hybrid of a Greek salad and a guacamole. The creaminess of the avocado perfectly offsets the sharp, salty crumble of the feta cheese.
10 Minutes
Plant-Based
No Cook
The Fresh Ingredients
- 2 Ripe Avocados (diced)
- 1 cup Cherry Tomatoes (quartered)
- 1/2 English Cucumber (diced)
- 1/2 cup Feta Cheese (crumbled)
- 1/4 cup Red Onion (finely minced)
- 2 tbsp Fresh Parsley (chopped)
The Mediterranean Dressing
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Red Wine Vinegar
- 1/2 tsp Dried Oregano
- Pinch of Salt & Pepper
Quick Assembly
- Chop & Prep: Dice the avocados, tomatoes, cucumber, and onion into uniform pieces. Aim for bite-sized chunks so you get every flavor in one scoop.
- Whisk Dressing: In a small jar or bowl, whisk the olive oil, red wine vinegar, oregano, and pepper. Wait on the salt—the feta is naturally very salty!
- Toss Gently: Combine the vegetables in a large bowl. Pour the dressing over the top and fold gently so the avocado stays in chunks rather than turning into mush.
- The Finish: Gently fold in the crumbled feta and fresh parsley. Taste and add a tiny pinch of salt only if needed.
- Serve: Serve immediately with pita chips, toasted baguette, or as a fresh topper for grilled salmon or chicken.
Chef’s Secret: To prevent the avocado from browning if you aren’t serving it right away, toss the diced avocado in a little lemon or lime juice before adding it to the rest of the ingredients.
