Feta Pico de Gallo

Ingredients:

2-­3 avocados, peeled and chopped (I did not use since I’m deathly allergic)

3 roma tomatoes (diced)

1½ Tablespoons minced garlic

⅓ cup red onion (diced)

1 bunch cilantro (chopped)

1 jalapeno (diced)

8 oz. feta cheese crumbles (divided)

2 Tablespoons olive oil

3 Tablespoons red wine vinegar

Salt and pepper, to taste

1 tsp lemon juice (optional)

Mix the diced tomatoes, red onion, garlic, olive oil and vinegar in a bowl.  Carefully mix in the cilantro, avocado and half of the feta cheese crumbles.  Add some salt and pepper to taste.  Transfer to a serving bowl and sprinkle the rest of the feta cheese crumbles over the top.  Serve with tortilla chips.

This pico has amazing flavor! I tried it with chips last night.  This morning I put some on my eggs and it was delicious on those too.  Only tip, do not try to put in your contacts after making pico.  Oh the burning of the eyes.  

Italian dressing

Ingredients:

3 Tbsp red-wine vinegar

3 Tbsp water

2 Tbsp olive oil

1 Tbsp grated parmesan cheese

1 tsp honey

½ tsp garlic powder

½ tsp dried oregano

¼ tsp salt

¼ tsp black pepper

In small airtight container, combine vinegar, water, oil, parmesan, honey and spices.  Shake well and chill in refrigerator until serving.

This doesn’t make a huge batch so if you’re doing it for a family or wants to keep some on hand, I would double or triple the recipe.  The flavor is good and it’s comforting to know what exactly is in your dressing!