The real key to this recipe is freshness, and flavor. Nothing listed is artificial or processed in any way. It's great for you and goes well as a side salad on top of leaf lettuce or as a dip with fresh chips or torn pita bread.
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Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Avocado salsa with feta
2 heirloom or beefsteak tomatoes, cored, seeded and diced
2 ripe avocados, peeled, pitted and diced
1/2 cup sweet onion, small dice
3 cloves garlic, minced
1 tablespoon chopped cilantro
1 tablespoon chopped oregano
1/2 teaspoon flaked sea salt
Juice of 2 limes
1 tablespoon olive oil
1 cup crumbed feta
In a large bowl, toss together tomatoes, avocados, onion and garlic. Be careful not to mash in the avocado. Add in cilantro and oregano, lime juice, olive oil and toss to coat evenly. Sprinkle feta across the top, cover and chill for 1 hour, stir and place back in fridge until ready to serve.
Serves a crowd of 16 or more.
— For more of Anderson's recipes, go to www.herald-mail .com/lifestyle and scroll to the bottom.