Avocado & Feta Salad
"Such a simple blend of a few ingredients makes such a wonderful side dish! It is especially great with grilled food is excellent as a filling in pita pockets with chicken or lamb. You can substitute your favorite herbs like fresh basil or oregano for the cilantro but there is something about the cilantro that just makes this dish perfect! If you like cilantro I suggest you try it first before experimenting with other herbs."
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 avocados
- 4 roma tomatoes
- 1 seedless cucumber
- 6 ounces feta cheese, crumbled
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup red wine vinegar or 1/4 cup balsamic vinegar
- 1⁄3 cup olive oil
directions
- Peel and chop avocado into 1/2" pieces. Toss with vinegar- this will keep the avocados from turning brown.
- Note- using balsamic vinegar will color the salad a darker color- try using white balsamic vinegar if you can find it- it will tast great no matter what it looks like!
- Clean and chop the tomatoes and cucumber into 1/2" pieces
- Toss with avocado.
- Gently stir the feta and cilantro into the mix
- Drizzle the olive oil over top.
- Stir to combine well.
- Can be eaten on the spot but can be refrigerated for up to 2 hours.
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RECIPE SUBMITTED BY
I come from a large Greek family and I learned how to cook at a very young age. I was always inspired watching my dad work his magic with garlic, lemon and olive oil and sitting at my papou's (grandpa) feet watching him make amazing soups. Today I take all those memories and recreate the dishes I grew up eating. It's funny that when you are a child you don't want to eat the dinner that mom and dad made and only want chicken nuggets- but once you are an adult you yearn for all those foods that you were gently force fed! I still try to get it just right and I think my dad would be proud with the legacy he left me!
