Greek Guacamole

10 Minutes
10 Minutes

  • ½ cup red onion, finely chopped
  • 4 tablespoons red wine vinegar
  • ½ cup oil Red pepper cut into small squares
  • 1/3 cup cucumber, seeded and diced
  • 1/3 cup kalamata olives, chopped
  • 3 garlic cloves, minced
  • Zest of 1 lemon
  • 4 tablespoons of lemon juice
  • 1 ½ teaspoon of dried oregano
  • 1 teaspoon red pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 4 Avocados from Mexico, peeled and seedless
  • ½ cup feta cheese into lumps
  • 4 loaves pita, white or integral

  • In a small bowl mix the onions with the vinegar. Mix well and leave aside.
  • In a large bowl mash the avocados and mix with the cucumber, red pepper, olives, garlic, juice of lemon, oregano, red pepper seeds, salt and 2 tablespoons of olive oil.
  • Strain the onions and add them to the guacamole. Mix well and season; cover with plastic and let it stand for 15 minutes.
  • Preheat a skillet over medium heat and brush olive oil on both sides of each pita; Toast each side for two minutes or until crisp. Remove the pita from the skillet and let it cool down. Cut it slices.
  • Before serving the guacamole sprinkle it with feta cheese on top.

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