2 ripe tomatoes, chopped
1½ tablespoons fresh oregano or 1/2 teaspoon dry
2 ripe avocados – peeled, pitted and chopped
1 tablespoon olive oil
¼ cup finely chopped red onion
1 tablespoon red or white wine
1 clove garlic, finely minced vinegar
1 tablespoon snipped fresh parsley
4 ounces crumbled feta cheese
In a bowl, add 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.
Avenue Hotel Bed and Breakfast