Classic bruschetta gets a delicious Greek twist with this Greek Bruschetta recipe made with tomatoes, Kalamata olives, cucumbers, onions, and crumbled feta cheese.
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Back when the pandemic first started and Panera had their grocery program, I would buy a French baguette, cut it into portions and freeze it. We’d use it for sandwiches, garlic bread, and my favorite – bruschetta. Such a simple and delicious dish that I would serve with dinner every now and then.
Here were are, two years later. The weather is starting to warm up again and I’ve been craving lighter bites made with fresh and crispy veggies. So recently, I made bruschetta with dinner. But this time, I made a Greek inspired bruschetta – a slightly more loaded bruschetta topped with a classic combination of Mediterranean flavors.
Traditional bruschetta is made with garlic, olive oil, tomatoes, fresh basil, and I like to add chopped onion. This Greek Bruschetta recipe is made with garlic, olive oil, tomatoes, Kalamata olives, chopped cucumber, onions, and a sprinkle of goat cheese and oregano. A small bite with big flavor and a perfect springtime starter or side dish!
Greek Bruschetta with Feta Cheese
This Greek Bruschetta recipe is a great way to use up day old baguette or vegetables sitting in your crisper drawer. Just chop, toast, spoon, and serve this delicious Mediterranean appetizer or side dish with your favorite entrée!
Let’s start this recipe by creating our bruschetta mixture. Chop up the tomatoes, Kalamata olives, cucumbers, and onions. Add the mixture to a bowl and add olive oil, vinegar, salt, and pepper, and oregano. Mix everything up and set aside.
Now, we’ll slice up our baguette. Make sure the slices are about 1/2″ thick. Then, we’re going to place the sliced baguette onto a large baking sheet, brush them with olive oil, and bake for about 8 minutes at 425 degrees.
Once the bread is crusty and golden brown, allow it to cool slightly, then rub a garlic clove over the top of each slice of bread. When you’re ready to serve the bruschetta, spoon the tomato mixture onto each slice of bread.
Finish off the bruschetta with a sprinkle of crumbled feta cheese and serve!
- 1 baguette, sliced 1/2" thick
- 2 tablespoons olive oil, divided
- 1 garlic clove
- 1 1/2 cups chopped tomatoes, seeded
- 1 mini cucumber, chopped
- 1/2 cup Kalamata olives, chopped
- 1/4 cup red onion, chopped
- 1/2 tsp. dried oregano
- 2 tbsp. red vinegar
- Salt and pepper, to taste
- Crumbled feta cheese
- Preheat the oven to 425 degrees.
- In a mixing bowl, add the tomatoes, cucumbers, olives, onions, olive oil, vinegar, oregano, salt and pepper. Stir to combine. Then, allow the mixture to chill in the fridge until ready to serve.
- Place the sliced bread onto a large baking sheet. Brush with 1 tbsp. olive oil and bake for about 8 minutes, or until crusty and golden brown.
- Remove the bread from the oven and allow to cool slightly. Then, take a garlic clove and rub it over each slice of bread.
- When ready to serve, spoon the tomato mixture over each slice of bread.
- Then, top the bruschetta with crumbled feta cheese and serve.
Not feeding a large crowd? Cut this recipe in half. Then, save any leftover bruschetta mixture to add to a salad. Give the salad a drizzle of balsamic or lemon vinaigrette and enjoy!
Did you make this Greek Bruschetta with Feta Cheese recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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