2 ripe avocadoes
4 red ripe Roma tomatoes, chopped (Lora says: You can substitute, but make sure they are quality tomatoes. It makes a difference!)
1 small red onion
1 small red chili pepper or 1 green jalapeño
1 bunch cilantro or fresh coriander
4 oz or 85g feta cheese
1/4 cup or 60ml olive oil
1 tablespoon red wine vinegar
1 tablespoon ground cumin
1 teaspoon salt (I used Maldon flakes.)
Mix your salt, cumin, vinegar and olive oil to make a dressing in the bottom of a mixing bowl.
Cut the avocados into halves. Remove the seeds and, using the tip of your knife, cut just down to the peel, going first one direction and then perpendicular.
Scoop the avocado out into the bowl and toss lightly with the dressing.
Core and chop the tomatoes.
Share a little with your helper, if he has been a good boy.
|He adores tomatoes!|
Mince your pepper, removing the seeds if you would prefer your salsa to be less spicy.
Peel and dice the onion.
Trim the tough stalks off of your bunch of cilantro. Chop the leaves roughly.
Crumble your feta cheese, if purchased whole.
Add the tomatoes, pepper, onion, cilantro and crumbled feta to the avocado bowl. Mix everything gently.
Chill, covered, in the refrigerator, until ready to serve. If you can leave it for half an hour or more, that would be good since it allows the flavors time to merge.
Serve with warm toasted pita wedges or tortilla chips.