Avocado and Feta Salad
Now, don't get me wrong, I like salads.
However, the word salad doesn't always have to involve leafy greens. Sometimes, I want something fresh and delicious without eating rabbit food. A 'salad' can come in so many forms - hello, pasta salad. I mean, yum.
While in the market, I happened to come across a perfect avocado, which rarely happens this time of year in Tennessee. I wanted to make something to highlight the avocado, one of my favorite things to use in a dish, while also making something to go along with a bit of chicken breast for dinner. I commonly struggle with creating great side dishes. This one happens to be a winner.
Public Service Announcement: This delicious stuff is best when made right before eating. As with anything containing avocado, it doesn't keep well. Just a heads up.
Prep Time = 5 minutes / Active Time = 5 minutes / Yield = 1 large or 2 small servings
- 1 large avocado, cubed
- 1/2 cup cherry tomatoes, sliced
- 1/2 cup feta cheese
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dried basil
- Slice your avocado into cubes and your tomatoes into thirds.
- Add to a medium sized bowl with feta, olive oil, basil, salt, and pepper.
- Stir gently until all avocado and tomato slices are coated in oil and spices.
- Serve directly after making.
NOTE: You really can't go wrong with the measurements here. I typically use one large avocado, a handful of feta, six or seven cherry tomato, and about two teaspoons of basil. You can really mix this to your liking. In my opinion, just don't be too generous with the salt or pepper. Just a dash or two will do.