Feta Avocado Salsa & Pita Chips


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





Leave a Comment:


  1. Christin Howard — July 26, 2009 @ 2:19 pm (#)

    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,

  2. AB — October 2, 2009 @ 2:18 pm (#)

    looks delish!!

  3. Anne — August 14, 2010 @ 3:48 pm (#)

    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!