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Greek salad bruschetta recipe

Greek salad bruschetta recipe

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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 occassion! See method

  • Serves 6
  • Takes 15 mins
  • 113 calories / serving
  • Healthy
  • Vegetarian


  • 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    2g 11%
  • Sugars

    2g 2%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 10.2g Protein 3.9g Fibre 1.1g


  1. Place the baton slices under a hot grill and toast until lightly golden on both sides. Set aside to cool.
  2. 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.
  3. Using a teaspoon, spoon the mix onto the toasted baton slices.

See more Salad recipes.

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