Friday, May 31, 2013

Lora’s Avocado Tomato Feta Salsa

When I lived in Kuala Lumpur, I got together once a month with a lovely group of ladies, ostensibly to play Pokeno.  Oh, don’t get me wrong, we did play, but the best part of the evening was definitely the potluck meal we shared.  We took turns hosting and if we were playing at your house, you were responsible for the main course.  The rest of us brought appetizers and side dishes and salads and desserts.  I don’t remember who was hosting when Lora made this lovely salsa but, after that, we hardly ever let her sign up to make anything else.  And, of course, she had to share the recipe.  I made it again a few weeks ago for my sweet neighbor’s even sweeter daughter’s third birthday celebration.  All the accompanying parents seemed to love it and even some of the children were digging in, with the tortilla chips.  Its delicious flavors made me miss my Pokeno ladies so I was grateful for new friends.

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 purple 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.



  1. Yuuuuummmmeee! This looks so good and cool - pinning it for the summer salad month (July 15 to August 15), we pretty much keep it to cold foods at night because it's just too hot to cook during that time. I know you are getting excited - less than 24 hours from now, you will be the parent of a college graduate!!

  2. Summer salad month sounds official. It is just a personal celebration or something I should know about, Kelli?

    I am getting excited. About the graduation and also moving her to Brooklyn on Sunday to start her new job in Soho on Monday!

  3. It is pretty darn official in this house! I will most likely cook but only for the blog - Dog Days of Summer are no fun, like in Houston. I know you are excited - imagine how she must feel. A cool Hip job in Soho?? Every artist's dream. BTW, why have we never seen any of her art? I am a huge art lover.

  4. I completely understand about the heat!

    Victoria's website used to have mostly paintings and drawings, Kelli, but you will find lettering and design now, which are her new passion.

  5. Beautiful photos, Stacy. Everything looks so fresh and tasty. I can see why the salsa was a repeat request =)

  6. Thanks, Kim! It really is the best.

  7. Oh, I'm so stealing this recipe. Sort of like a guac on steroids! :)

  8. It is, Anita! Whenever it makes an appearance, folks huddle jealously around the bowl until it's gone. I can eat it with a spoon, and sometimes do.


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