Think of it as avocado toast for a crowd:
1 Hass avocado, peeled, pitted and thinly slicedIn a bowl, toss the cherry tomatoes with the 1/2 cup of olive oil, shallot, mint, cilantro, vinegar and crushed red pepper. Season the salsa with salt and black pepper.Light a grill.
On a lightly floured work surface, press and stretch each piece of dough to an 8-inch oval and brush with olive oil. Grill two dough ovals over moderately high heat, turning once, until puffed and lightly charred, 5 minutes. Transfer to a work surface. Repeat with the remaining dough. Spoon the salsa over the flatbreads and top with the feta and avocado. Cut the flatbreads into wedges and serve right away.
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