The mise en place consisted of
20 sweet grape tomatoes, cut in halves or quarters
2 tablespoons red onion, finely chopped
1 container (5-6 oz.) crumbled feta cheese
1 tablespoon chopped fresh parsley (more if you would like)
3 tablespoons red wine vinegar (good quality required)
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 avocados, chopped
1 teaspoon lemon juice*
*As you can see,
I have already made a switcheroo.
Tell me you're not surprised.
I had the lime on hand, so I used that instead of lemon.
The recipe directed me to mix the first nine ingredients together.
Then I chopped the avocados into large chunks
and added those along with a squeeze of lime.
Pretty, isn't it?
Good thing I have this picture to remind me,
because after the Foodie Boyfriend found it,
very little was left.**
Thanks so much, Ms C, for a wonderful recipe!
**If you are fortunate enough to have some leftover,
lay a piece of plastic wrap directly on top of the salsa
to retard oxidation before sealing securely
with another piece of plastic wrap.