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.
Variation Ideas
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.
You can also scoop some on top of your one-pan Southwestern Style Tacos or these Taco Bowls to really pack in those vitamins and minerals.
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.
Avocado Salsa
Ingredients
- 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)
Instructions
- 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.
Equipment
- Large Bowl
Notes
- 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.
Nutrition
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.
Just made this for a potluck birthday party party and now I have to bring something else because it was so good my mother and I ate most of it 😀
LOL! That is awesome!! 🙂 I am SO glad you enjoyed it!!
I ran out and got more feta and whipped more up for the party and people devoured it. very big hit, thanks so much. I think it’s my new favorite recipe. I have a hard time entertaining with food since going vegetarian so this was very helpful to my ego 😀
This salad sounds delicious! The fresh taste and fun vegetables are sure to make any mouth happy! For a different taste, we recommend the Sargento Blue Cheese! Perfect for salads, this crumbled cheese is irresistable!
Thank you! 🙂
I do love your Blue Cheese… I always keep some in the fridge.
That’ s great to hear! Ever thought of using Blue Cheese in a cheese cake? This one is one of our favorites. http://www.sargento.com/recipes/178/blue-cheesecake-tart/
This looks delicious! I work for a goat cheese company and we would love to feature your recipe/blog if you’d allow? We’re in the process of creating a new/more attractive website – your pictures and recipe would work perfectly. We’d give you credit, of course.
Let me know what you think!
Looks fresh and full of flavor.
What a delicious salad and I love the pictures! Definitely make me want to grab a fork and start eating!
I keep seeing this on Pinterest and it looks so so good! Can’t wait to try your recipe 😉
Yum, this looks delicious! Love all the flavours. This would go great on some chicken 🙂
I love that you have a nice balance in your blog – I just saw great fried chicken, delicious sweet breakfast, and now healthy salsa! 😉 This looks really good!
You are killing me! Wish you and I could spend a day in the kitchen together, girl. We would have so much fun 🙂
Shea, that would be one of the best days, ever!! Let’s hope that it happens one day! 🙂
I love the sound of this – like Greek salad in dip form!
Omgosh, this is to die for. A feast for the eyes as well as the mouth!
Pizza, I could eat pizza everyday! The beauty of pizza is it is so versatile, and a perfect balanced meat! I do love feta too, it is delish! This salsa sounds awesome, I want to just dive into that bowl! Hugs, Terra
This salsa looks amazing. I think it would be good with goat cheese too!
I always love your photos. And this looks so fresh and phenom!
Just one thing…I’m close to you but couldn’t be so specific, it would have to be cheese in general.
This has so many ingredients that I adore, forget the ‘dip’ part, that’s a salad to me, yeah baby!
My cheese love is goat cheese (which I think is a form of feta?). Anyway, I’m right there with you – spoon in hand, standing over a bowl of this salsa! Who needs the chips? 😀
It never crossed my mind to mix avocados and feta. Definitively a new salad to try in the kitchen. Have a great day!
Mmmm! Love these fresh summery salads with tomatoes, onion and feta with fresh chopped herbs and a vinegar and oil vinaigrette…just never thought of adding avocado. Olives, yes. Avocado? Duh! Thanks, Kate! xo
Awesome recipe that I know my family will love. So glad you shared
and my one ingredient would be avocado, so this recipe works for both of us 🙂
Feta is pretty spectacular! I might have to start keeping it my bedside table. Haha. This looks fantastic! And healthy to boot. A winner in my book. Pinning!
What a great recipe and looks super tasty. I absolutely love this recipe and your photos are lovely!! Glad to be part of SRC group C with you!
This looks beautiful!
Katerina: This is a bowl full of deliciousness. I love how healthy and fresh this dish is. Great pictures!
Katerina, so glad you loved the dip! I’m with ya, who needs the chips, just shovel it in! haha. I’m in love with Feta as well, buy the big bulk container at Costco, yum! Thanks for all your sweet words about my blog.
I just had my afternoon snack of pita chips and salsa, but what was missing was *this* salsa! Love the feta, you are brilliant!!
Your pictures are fantastic! I love the bright colors of all the veggies and of course looove feta! This sounds delicious!
Gorgeous! I think I could have goat cheese for the rest of my life. Or this salsa! I could snack on these ALL DAY!
MMMMMM, Kate that looks fantastic! I’m with you on the feta cheese. There’s always at least one container of it in my fridge – and usually two! Can’t begin to count the fantastic recipes we’ve done with feta. Now, I’ll have to check your blog for more.
I’d have to vote for moussaka as my favorite food. I can choose a totally made dish right? Not just an ingredient?
I’ve come only lately to feta love, but yeah, I do love it. And yeah, I love it with avocado. They’re a match made in heaven. The salsa was a perfect pick for the SRC. It looks amazing.
Kate,
You’re killin’ me! This looks so delicious–and I made Two Peas & Pod’s avocado feta dip the other day so I just know how delicious avocado and feta are together.
But I can’t get a decent tomato here for months!
Wah wah wah.
I suppose I’ll live. Thanks!
This looks amazing! I absolutely love dips like this. And anything with Feta and I’m lovin’ it!
Gorgeous! And now I’m going on a feta hunt around your site. 😀