Greek salad bruschetta recipe

Name: Greek salad bruschetta
Yield: Serves 6
Ingredients: ½ small baguette baton, sliced into 1cm slice; 60g feta; 8-10 cherry tomatoes, quartered; 1/3 cucumber, seeds removed and finely diced; ½ small red onion, finely chopped; 30g / 12 pitted kalamata black olives, roughly chopped; ½ tsp dried oregano; 1 tbsp extra virgin olive oil; 1 tsp red wine vinegar

Greece meets Italy in this fresh and colourful bruschetta recipe. Top crusty baguette with feta, tomatoes and olives for big Greek salad flavours. This is perfect for picnics or any summer picky bits occasion!

See method

Serves 6
Takes 15 mins
113 calories / serving

Ingredients

½ small baguette baton, sliced into 1cm slice
60g feta
8-10 cherry tomatoes, quartered
1/3 cucumber, seeds removed and finely diced
½ small red onion, finely chopped
30g / 12 pitted kalamata black olives, roughly chopped
½ tsp dried oregano
1 tbsp extra virgin olive oil
1 tsp red wine vinegar

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Each serving contains

Energy: 475kJ 113.0kcal; 6%
Fat: 6g; medium9%
Saturates: 2g; medium11%
Salt: 0.5g; medium8%
Sugars: 2g; low2%

of the Reference intake

Carbohydrate 10.2gProtein 3.9gFibre 1.1g

Method

Place the baton slices under a hot grill and toast until lightly golden on both sides. Set aside to cool.
In a bowl mix together the feta, tomatoes, cucumber, red onion, olives, oregano with the olive oil and red wine vinegar. Season with pepper to taste.
Using a teaspoon, spoon the mix onto the toasted baton slices.

See more Salad recipes.

Greek salad bruschetta recipe

Ingredients

Each serving contains

Method

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