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This fresh Avocado Salsa brings the smooth richness of avocado and the bright flavor of tomato together with tangy feta cheese for a delightfully chunky bite. Equally good as a dip or a topping, you’ll never want to buy a store brand again!
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.
Why You’ll Love This Avocado Salsa Recipe
- Fresh and Flavorful. This avocado salsa is made with simple ingredients that you can easily find at your local store or farmer’s market. It’s bursting with color, texture, and incredible flavor.
- Creamy and Tangy Dressing. The olive oil and vinegar create a light and smooth dressing, while the feta cheese adds a salty and creamy contrast that balances it all out.
- Easy. This homemade salsa recipe is very easy and quick to make. Just chop and toss the ingredients in a bowl and you’re done! You can serve it right away or let it chill in the fridge for a couple of hours to let the flavors mingle.
- Versatile. This avocado salsa makes a great appetizer, snack, or side dish. You can enjoy it with tortilla chips, pita bread, crackers, or fresh veggies. You can also use it as a topping for tacos, salads, burgers, or grilled chicken. Get creative!
What You’ll Need
- For the Salsa: Tomatoes, avocado, red onion, garlic, parsley, and oregano.
- For the Dressing: Olive oil and vinegar.
- For the Garnish: Feta Cheese
How to Make Salsa With Avocado
- Chop the Veggies. Chop, slice, and mince your veggies.
- Toss Your Vegetables. Toss the veggies together with the herbs and dressing until you have evenly distributed them.
- Crumble in the Cheese. Add the crumbled feta and gently mix it in.
- Serve. Serve your salsa right away, or cover it tightly and chill it in the fridge for up to 2 hours.
Tips for Success
- Check Your Avocados. Since avocados are the star of this homemade salsa recipe, 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 Under-Ripe 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
- 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 for more freshness and variety. 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 make this a well-rounded dip.
Ways to Use Avocado Salsa
The traditional way to enjoy this chunky homemade 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 amp up the flavor.
Storing Leftovers
- Refrigerate. 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.
- Freeze. Avocado salsa also does well in the freezer for up to 3 months, as long as you wait to add the feta until 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.
More Homemade Salsa Recipes
- Homemade Restaurant Style Salsa
- Apple Avocado Salsa With Honey Lime Dressing
- Mango Salsa (With Salmon Tacos)
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Avocado Salsa
This fresh Avocado Salsa brings the smooth richness of avocado and the bright flavor of tomato together with tangy feta cheese for a delightfully chunky bite. Equally good as a dip or a topping, you'll never want to buy a store brand again!
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
Calories: 174kcal | Carbohydrates: 7g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 216mg | Potassium: 401mg | Fiber: 4g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 0.6mg
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.
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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!