Friday, May 28, 2010

A Master Salsa

Fellow Master Gardener, Ms C,

has made this wonderful salsa for our meetings

a couple of times.

I finally e-mailed her and begged the recipe from her.

Luckily for me, and you,

Ms C not only gave me the recipe

but also gave me permission to share it here.

The first thing I learned was that this was not


but rather Avocado Feta Salsa.

Doesn't this look good enough to eat?

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.

1 comment:

Rosie Hawthorne said...

I like the addition of the feta.

Have you tried Olivia feta?
I like it better than the Athenos.
Smoother and not as salty.