It has been incredibly hot here in Chicagoland for the past few weeks. This intense heat and humidity reminds me of when we first moved to the Midwest, 25 years ago. Summer 1995 was much like what we are experiencing now. Our house in the northwest suburbs of Chicago was the fourth house we had lived in, but the first home that had central air. And given the record breaking temperatures back then, we were extremely grateful for that amenity!

While we still rely on the AC in the heat of Chicago Summers, we also try to stay cool with lighter meals in the evening. For us, that means non-cooked dishes made with fresh ingredients, that come together quickly and can be eaten at a leisurely pace. Often in the warmer months of the year, dinner looks more like the appetizer course of a full meal. With just ripened tomatoes now available, this appetizer was one of those dinners!

Tomato, Avocado & Feta Salsa

Tomato, Avocado & Feta Salsa (adapted from midwestliving.com) Prep Time: 20 minutes, Chill Time: 2 to 6 hours, Yield: 3 cups, Makes: 8 -12 appetizer servings

Ingredients:

• 2 plum tomatoes, chopped
• 1 avocado, halved, seeded, peeled, and chopped
• 1/4 of a medium red onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, roughly chopped
• 1 tablespoon fresh oregano, roughly chopped
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 4 ounces feta cheese, coarsely crumbled
• pita or tortilla chips, for serving

Directions:

In a medium bowl combine the tomatoes, onion, garlic, and cheese. Stir it all together.

Combine the tomatoes with the onion, garlic & feta.

Gently stir in the avocado, parsley, and oregano.

Prep the avocado & fresh herbs.

Add the avocado and herbs to the salsa.

Drizzle the salsa with the oil & vinegar, stirring gently.

Add the oil & vinegar to the mix.

Cover and chill for 2 to 6 hours.

Chill the salsa for at least 2 hours before serving.

Stir the salsa before serving. Serve with chips.

Serve the salsa with chips.

Appetizers make great lighter dinners in the heat of Summer!  ~Linda

Tomato, Avocado, & Feta Salsa (adapted from midwestliving.com) Prep Time: 20 minutes, Chill: 2 to 6 hours, Yield: 3 cups, Makes: 8 -12 appetizer servings

Ingredients:

• 2 plum tomatoes, chopped
• 1 avocado, halved, seeded, peeled, and chopped
• 1/4 of a medium red onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, roughly chopped
• 1 tablespoon fresh oregano, roughly chopped
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 4 ounces feta cheese, coarsely crumbled
• pita or tortilla chips, for serving

Directions:

In a medium bowl combine the tomatoes, onion, garlic, and cheese. Stir it all together. Gently stir in the avocado, parsley, and oregano. Drizzle the salsa with the oil & vinegar, stirring gently. Cover and chill for 2 to 6 hours. Stir the salsa before serving. Serve with chips.