If you’ve ever had this appetizer before, you know it is yummy!
It’s easy to put together, and best if done ahead (anywhere from 2 hours to overnight) to let the flavors meld. Serve with corn tortilla chips (the scooping kind are the most fun because you can get more “stuff” with every bite).
1/4 cup chopped sweet onion
2 large tomatoes or 4-6 smaller ones (chopped, to cover the bottom of your serving container)
3 to 4 ripe avocados (not squishy ripe, ideally still a little firm), peeled and cubed
2 tablespoons lemon or lime juice
1/2 cup Greek dressing (I used Ken’s); Italian works, too
1/2 cup (or more) crumbled feta cheese
I used a glass baking pan, about 8 inches by 12 inches (20 x 30 cm). Layer the chopped onions, chopped tomatoes, and cubed avocado pieces in the pan. Sprinkle lemon juice over, then the Greek dressing. Stir a little to coat the avocado cubes with dressing (to keep them from turning brown). Sprinkle with the feta cheese crumbles, cover, and refrigerate at least 2 hours.
Serve with corn tortilla chips or crackers. Easily serves 10 – 12 as a party appetizer. Nutrition information for one-tenth of the dish: (to follow)