At first glance, you might say "avocado and feta, really?" but if you taste this salsa, it will become a favorite. This recipe was given to me in the b.c. (before children) time of my life and I've made it frequently since then. And yes, I'll admit that I had to look up the spelling of avocado. The more I repeat the word, the sillier it sounds.
1 avocado, nice and ripe, chopped. You'll be sorely disappointed if you use one that's rock hard.
2 plum tomatoes, chopped (chop up whatever tomato you have, this isn't rocket science)
1/4 c. red onion, chopped
1 clove of garlic, chopped (see a chopping theme?)
1/2 tsp. chopped fresh oregano (I rarely use fresh oregano. Start with about 1/2 tsp. dried and add more as you like.)
1 TBSP olive oil
1/2 TBSP red wine vinegar
1/2 of a 6 oz. package of crumbled feta cheese
Combine the chopped avocado and tomato in a large bowl Add the remaining ingredients except for the feta. Combine well then fold in the cheese. I typically add some salt and a little more vinegar. Serve with tortilla chips.