This fresh and healthy Avocado Salsa brings the smooth richness of avocado and the bright flavor of tomato together with tangy feta cheese for a delightfully chunky salsa.
Chunky Avocado Tomato Salsa With Feta Cheese
Using only simple, all-natural ingredients, this avocado salsa is bursting with freshness and flavor. It’s the perfect way to get in those veggies when you add it to your snack or meal. The vegetables that star in this salsa have tons of health benefits, and you don’t have to sacrifice taste to get them.
With only 5 minutes until this salsa is ready for the table, it’s a super quick way to add some brightness to your day. It makes for a wonderfully flavorful dip that you don’t have to slave over, so it’s an ideal item to bring to a potluck or Super Bowl party. Just grab a bag of tortilla chips to go along with it, and no one will be able to stay away! I also love eating this salsa with tacos.
Is Avocado Salsa Good for You?
Avocado salsa is super healthy, and it tastes great too. Fresh vegetables are full of all kinds of vitamins and minerals, and the feta cheese adds calcium and protein. The healthy fats in the avocado and the feta also help your body to fully absorb the nutrients from the vegetables. With no preservatives whatsoever, this is a great natural option to add flavor to your meal.
What You’ll Need
All of the ingredients for this avocado salsa are simple and fresh. You can find exact amounts for everything if you scroll down to the recipe card.
- Tomatoes: Seed and dice them before adding them.
- Avocado: Cut it in half, remove the pit, then peel it and dice it.
- Red Onion: Diced.
- Garlic: Chopped finely or minced.
- Parsley: Chopped.
- Oregano: Use fresh instead of dried to keep the flavor fresh.
- Olive Oil
- White Vinegar
- Feta Cheese: Crumble it into whatever size pieces you prefer.
How to Make Fresh Avocado Salsa
This salsa is so quick and easy! Follow these simple steps and watch it come together in 5 minutes or less.
- Prep the Veggies: Chop, slice, and mince your veggies.
- Add Them to the Bowl: Combine the chopped tomatoes, avocado slices, onion, garlic, parsley, oregano, oil and vinegar in a medium-sized bowl.
- Toss Your Vegetables: Mix the veggies together until you have an even distribution of all the ingredients.
- Crumble in the Cheese: Add the crumbled feta and gently mix it in, until it is distributed evenly.
- Serve: Serve your salsa right away, or cover it tightly and chill it in the fridge for up to 2 hours.
Tips for Success
There are a few things to keep in mind when making this salsa so it comes out tasting fresh. Here are some helpful tips to make your salsa a success.
- Check Your Avocados: Since avocados are the star of this dish, it’s really important to pick fresh ones. The skin on a well-ripened avocado will be a dark forest green. It will also feel soft under light pressure from your fingers.
- Ripen Underripe Avocados: If your avocados are still a bit underripe, you can stick them in a closed paper bag to speed up the ripening process.
- Seed Your Tomatoes: It’s a good idea to seed your tomatoes before adding them. The seeds from the tomatoes contain a lot of liquid, so removing them will keep tomato juice from pooling at the bottom of the bowl.
- Mix Evenly: You don’t want to end up scooping just one ingredient onto a chip, so make sure everything is evenly distributed throughout the salsa.
This salsa is full of fresh and flavorful ingredients, and it’s super easy to add even more! Try one of these variations to make it your own.
- Try a Different Cheese: Not feeling the feta? Bleu cheese is another great option, as are goat cheese and ricotta. You can also go with queso fresco or cotija cheese.
- Add Some Spice: The best way to add spice to this salsa while keeping it fresh is to chop or mince in some spicy peppers. I love using jalapeños, but you can also use serranos or habaneros, which are a bit spicier. A pinch of cayenne or a drizzle of hot sauce will also do the trick.
- Load Up the Veggies: Add bell peppers, cucumber, or other soft veggies to make your salsa even healthier. You can also add in some corn and black beans for a traditional Mexican flavor profile.
- Fresh Fruit: Chopped mango or pineapple is a great way to get in a little sweetness. I like to up the spice and the sweetness at the same time, so they balance each other out.
- Seafood Options: Add some chopped and sautéed shrimp or scallops (or both!) to pack in the protein.
Ways to Use Avocado Salsa
The traditional way to enjoy this chunky salsa is to use it as a dip for tortilla chips or pile it onto your nachos. It also tastes delicious served bruschetta-style on top of a perfectly toasted slice of bread. Any rustic-style bread will work as a base. I’ve used ciabatta, homemade sourdough, and even slices of French baguette, and it always turns out great.
How to Store Extras
Since it uses chopped veggies, this salsa will last in the fridge for up to 3 days when it’s kept in an airtight container or sealed tightly with plastic wrap. Wait to slice and add the avocado until you’re ready to serve it to prevent browning.
Avocado salsa also does well in the freezer for up to 3 months, as long as you wait to add the feta after it defrosts. Freeze the avocado slices separately on a baking sheet for at least 1 hour before adding them so they don’t make everything stick together. Leave the salsa in the fridge overnight to defrost so the veggies stay fresh, then crumble in the feta and enjoy! However, be aware that freezing and thawing may change the taste and texture of the vegetables. This salsa really is best fresh.
- 2 firm tomatoes , diced
- 1 avocado , halved, seeded, peeled and diced
- ¼ cup red onion , diced
- 1 clove garlic , minced
- 1 tablespoon fresh parsley
- 1/2 tablespoon fresh oregano
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1/2 cup crumbled feta cheese (you can add more/less feta, if you like)
- In a medium bowl, combine tomatoes, avocado, onion, garlic, parsley, oregano, oil, and vinegar.
- Mix it all together.
- Add feta, and gently mix it in.
- Serve right away or cover and chill for 2 hours.
- Large Bowl
- To Store: Store in the fridge for up to 3 days in an airtight container or sealed tightly with plastic wrap. Wait to slice and add the avocado until ready to serve.
- To Freeze: Freeze the veggies for up to 3 months. Freeze the avocado slices separately on a baking sheet for at least 1 hour before adding. Defrost overnight and add feta directly before serving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.