Feta Avocado Salsa & Pita Chips

July 5, 2009 by Ali


You know those people who always go to a restaurant and order next to nothing, just so that they can fill up almost completely on chips (or bread) and dip??? Yep, pretty sure I’m one of them. (Although I make it a point to always thank the waiter/waitress with a far-more-than-15% tip!)

Seriously, though, I love all kinds of dips! And fresh guacamole and a stellar salsa are undoubtedly two of my favorites. So when I found myself needing to whip up an appetizer this week, and had a tomato plant begging to be picked and a ripe avocado waiting to be used, I figured why not have the best of both worlds? For kicks, I typed the ingredients into a search, and was (divinely, I think) led to this brilliant recipe, which marries the combo with feta and Italian seasonings. The result? Fabulously fetalicious – definite crowd-pleaser. :) Will be returning to this one time and again, I’m sure…


Feta Avocado Salsa & Pita Chips

Total Time: 2 hours, 30 minutes

Yield: 2-4 servings


  • 2 plum tomatoes, chopped
  • 1 ripe avocado - peeled, pitted and chopped
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 tablespoon red or white wine vinegar
  • 4 ounces crumbled feta cheese
  • 3 whole pieces pita bread
  • spray butter
  • favorite Italian seasoning
  • garlic salt


In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

To make pita chips, set oven to 350 degrees. Then take a few pieces of pita and use a knife to cut them into eight triangles. Gently tear each piece in half on the seam, and lay them out on a cookie sheet with the "inside"-sides facing up. Spray the tops of each piece with spray-butter or brush with olive oil, and then sprinkle with Italian seasoning and garlic salt. Bake in the preheated oven until edges turn a light brown, approximately 15-20 minutes.

Adapted from allrecipes.com

(c) 2013 Gimme Some Oven. All rights reserved.





filed in Dips + Salsas

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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3 thoughts on “Feta Avocado Salsa & Pita Chips

  1. I noticed there was not any lemon or lime juice in this recipe, does the avacado not turn brown after sitting for so long? Looks great though!

    - Anne

  2. looks delish!!

    - AB

  3. Ali,
    I LOVE your whole website! It is just adorable, i’ve been sharing it with all my friends :) Do you take all the pictures or does someone else? Cause they are great. I cant wait to try some of your recipes…I’m printing some right now:) Hope all is well,

    - Christin Howard