A chunky, savory summer salsa that tastes great with pita or tortilla chips.
I have made this numerous times for parties; I always leave with an empty bowl. Guests comment on the feta as a different but delicious twist on salsa. Definitely use 4 avocadoes instead of one. Don't use parsley or oregano, but in their place use fresh snipped cilantro. I also add 1 - 2 finely chopped jalapenos (depending on the amount of heat wanted). This recipe is easy to make and sooooo delicious! - 15 Jul 2007 (Review from Allrecipes US | Canada)
At first I made it as written, with the following exceptions as per other reviews: 1) Used 2 avocados, not just 1 2) Used cilantro instead of parsley. I also used about 4 cloves of garlic that I roasted the other day instead of one raw minced clove. I let it marinade...the flavor was good...I liked the taste of the red wine vinegar. But something was lacking, there wasn't enough "bite" for me in it. And I don't really see what the feta added besides calories; it added no extra flavor or texture that was necessary. So I added about 1/2 can corn and 3/4 can black beans. Now I have something to munch on! I will make it again, but with corn and beans in place of feta. - 12 Jun 2008 (Review from Allrecipes US | Canada)
This recipe rocks! Added cilantro instead of the parsley and a bit of fresh squeezed lemon. In my opinion, you can't have salsa without cilantro. Much much more tasty that guacamole! - 29 Nov 2006 (Review from Allrecipes US | Canada)