Today I have a recipe to share that is near and dear to my heart. (At least, it passes near to my heart on its way down, but I also mean it in the metaphorical sense.) I’ve been making this avocado feta salsa for years and have amassed quite a few memories connected with it: Christmas parties, backyard bash pool parties, and some especially enjoyable midnight snacking. I’ve always thought it was pretty unique and delish and have been asked for the recipe on numerous occasions. The salty feta and crisp red wine vinegar give it an almost Mediterranean flair, but the cilantro and red onion keep it firmly defined as a Mexican flavor overall. But NOW, ladies and gentlemen, in addition to calling it unique and delicious, I can officially call it “award-winning.”
Here’s the story: a few weeks ago, my husband’s company, meltmedia, held a salsa competition. (They do stuff like that. They also throw a legit Halloween party and blast each other in Nerf gun wars during office hours.) The avocado feta salsa seemed like an entry just distinctive enough that it might win. When I arrived at the competition, I saw that they had three categories for salsa entries: “regular,” “hot,” and “unique.” (Coincidentally, the same categories apply for the scoring of the “Miss Mesa, AZ” beauty pageant…badum ching!) I was convinced my entry was a shoo-in for the “unique” competition. The lunch hour wore on, complete with some surprisingly decent catering from El Pollo Loco, and soon it was time to vote. It was an tense few moments, with lots of delicious competition–like a Mexican street corn dip I really want to try making–but when the votes were totaled, YES! Avocado Feta Salsa for the “unique salsa” win!!! And the crowd goes wild!! (Or at least, I went wild in my head.)
As a prize, I even received a $20 Sprouts gift card, which I promptly spent on booze organic produce. But more than my tidy gift card, what I really prize is this recipe’s now-official credibility as an awesome, unique salsa!
The great thing about this recipe is that, like many other salsa and pico de gallo recipes, you can (and should) assemble it by taste. Like more red onion? Add it! Not a fan of garlic? Go easy on it. I’ve written it down the way I like it, with a squeeze of lemon for a bright hint of citrus. Incidentally, I have batch in the fridge right now, awaiting some dinner guests tomorrow. We’ll see if it makes it that long. I feel a midnight snacking urge coming on…
Avocado Feta Salsa
(Adapted from Allrecipes.com)
4 Roma tomatoes, diced
1/3-1/2 c. red onion, diced, depending on how much you like red onion
1/4 c. cilantro, chopped
2 large cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
lemon juice, to taste
salt, to taste
4 oz. crumbled feta cheese
2 ripe avocados, diced
1. In a large bowl, combine tomatoes, red onion, cilantro, and garlic. Stir in olive oil and red wine vinegar and a squeeze of lemon juice. Taste and season with salt to your preference. Chill 2-6 hours to let the flavors blend.
2. Just before serving, gently stir in feta cheese and avocado.