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AVOCADO AND FETA SALAD

A refreshing fusion of flavors, serve this salad alone or on a bed of lettuce. It also makes great topping for bruschetta. For a heartier supper salad, simply add grilled chicken or lamb.


            3 plum tomatoes, chopped (1 cup)
            ¼ cup finely chopped red onion 
            1 tablespoon chopped fresh oregano or 1
½ teaspoons dried oregano
            1 tablespoon chopped fresh parsley
            2 tablespoons Colavita Extra Virgin Olive Oil
            1 tablespoon Colavita balsamic vinegar
            1 teaspoon minced garlic
            
¼ teaspoon salt
            Freshly ground black pepper
            1 fully ripened Mexican Hass avocado, halved, pitted, peeled, and chopped
            
¾ cup crumbled feta cheese (approximately 4 ounces)

            Optional: Avocado slices for garnish

Yield: 4 portions (approximately 3 cups)

In a medium bowl, combine tomatoes, onion, oregano, parsley, Colavita Extra Virgin Olive Oil, vinegar, garlic, salt and pepper. Gently stir in avocado and feta. Cover and refrigerate until ready to serve. To serve, pack about ¾ cup mixture into a 3-inch ring or measuring cup and invert onto a serving plate; garnish with an avocado slice.

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Page last updated: Monday, August 08, 2005 07:22 PM ET