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Avocado Feta Salsa

A fresh, Mediterranean-inspired salsa combining creamy avocado with tangy feta cheese, fresh herbs, and vegetables in a bright lemon dressing
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Prep Time 15 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Salsa
  • 3 ripe avocados, diced
  • 6 oz feta cheese, crumbled
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh parsley, chopped
For the Dressing
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

Method
 

  1. Wash and dry all fresh ingredients thoroughly. Dice the avocados into bite-sized chunks using perfectly ripe avocados that yield slightly to gentle pressure but aren't mushy. Remove cucumber seeds if large and watery, then dice into pieces similar in size to avocado chunks.
  2. Finely chop the mint and parsley leaves using a sharp knife and gentle chopping motions. Mince the red onion finely to distribute its sharp bite evenly without overwhelming any single bite.
  3. Whisk together the olive oil, fresh lemon juice, minced garlic, and oregano in a small bowl until well combined. The mixture should emulsify slightly, creating a glossy, golden dressing. Taste and adjust the lemon juice as needed.
  4. Gently fold the diced avocados, crumbled feta, cucumber, tomatoes, and herbs together in a large mixing bowl. Pour the dressing over the mixture and use careful folding motions to combine everything without breaking down the delicate avocado pieces.
  5. Season with salt and freshly ground black pepper, keeping in mind that feta cheese already adds saltiness. Let the salsa rest for 5-10 minutes at room temperature to allow flavors to meld. Give it a final gentle stir before serving and taste once more for seasoning adjustments.

Notes

Use perfectly ripe avocados that yield slightly to pressure but aren't mushy. Prepare all ingredients except avocado up to 4 hours ahead, adding diced avocado just before serving to prevent browning. Store covered in refrigerator for up to 2 days with plastic wrap pressed directly onto surface. Don't freeze as avocado texture changes when thawed. Let salsa rest 5-10 minutes before serving to allow flavors to meld.