Greek Salad Bruschetta

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We’ve been attending and hosting a lot of BBQ’s this summer. I am not complaining, I love eating outside with friends, family, and good food. Josh and I usually eat outside on our patio, even when we don’t have company. It’s hard to stay inside when the weather is so nice. Utah is hot, but luckily it cools down in the evenings:) One of my favorite appetizers to make for summer parties is this Greek Salad Bruschetta. It is easy, fresh, and a great way to use up garden cucumbers and tomatoes.

To make the bruschetta, I cut a French baguette into slices. You can toast the bread in the oven or on the grill. We already had the grill on and I didn’t want to heat up the house, so Josh grilled the baguette slices. Plus, I like the slight smoky flavor the grill adds to the bread.

The Greek bruschetta topping is easy to make. Dice up tomatoes, cucumbers, kalamata olives, and red onion. Stir the ingredients together with red wine vinegar, feta cheese, and season with a dash of oregano, salt, and pepper. Top the baguette slices with the Greek salad topping and serve.

Put your garden cucumbers and tomatoes to good use this summer and make this Greek Salad Bruschetta. This easy appetizer is perfect for any summer barbeque or party. It also makes a great healthy snack or light lunch.

Greek Salad Bruschetta

Ingredients

  • French baguette sliced
  • 1/2 cup tomatoes diced
  • 1/2 cup cucumber peeled and diced
  • 1/3 cup kalamata olives diced
  • 1/4 cup red onion diced
  • 1/4 cup feta cheese
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon dried oregano
  • Sea salt and freshly cracked pepper to taste

Instructions

  1. 1. To grill the baguette slices: Preheat grill to medium-high heat. Place baguette slices directly on a grill and grill for 2-3 minutes, or until slices have grill marks. To toast the baguette slices in the oven: Preheat oven to 400 degrees F. Place baguette slices on a baking sheet. Bake for 7-10 minutes, or until baguette slices are golden brown and toasted.
  2. 2. To make the Greek Salad Bruschetta topping: In a medium bowl, diced tomatoes, cucumbers, kalamata olives, and red onion. Add red wine vinegar and feta cheese. Stir until well combined. Season with oregano, salt and pepper.
  3. 3. Top baguette slices with bruschetta topping. Serve immediately.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I love anything greek . I love bruschetta more! this is a perfect recipe in my book! 🙂 I love that you grilled your baguette, i bet the flavor was amazing!

  2. This looks so pretty – I just had something similar to this topping as a salad for dinner, with bell peppers too. As you mention, this is a great way to use all the tomatoes and cucumbers that are in season.

  3. that looks fantastic! i HEART Greek Salads! I make my own at least once a week! I will have to figure out a better sub for tomato though, not a huge fan here, maybe artichoke hearts….YUM! thanks for the GREAT idea!

  4. Pingback: 25 + Appetizers

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