Greek Bruschetta

Letizia Tripp


I made this recipe up and it's so good, different from the Italian one and very refreshing. Feeds a crowd. This is great to make for a party. I have made it to bring to parties and everybody loved it. Very good for summer. Very tangy tasting too and easy to make.

Blue Ribbon Recipe

We loved the Greek flavors in this bruschetta. The fresh and light ingredients make this perfect for summer. It's an easy appetizer that will surely be a crowd-pleaser. The Test Kitchen


★★★★★ 4 votes

20 or more
30 Min


  • 2 c
  • 2
    red bell pepper
  • 2
    tomatoes seeded and chopped
  • 2
    green onions chopped
  • 1 jar(s)
    Kalamata olives chopped
  • 2 pkg
    small of crumbled Feta cheeses
  • 2
    loaves of Italian bread, sliced and toasted
  • 1/2 bottle
    Italian dressing, Wish-Bone

How to Make Greek Bruschetta


  1. Cut tomatoes and cucumbers and take out the seeds. Then chop them.
  2. Chop rest of vegetables until all very small chopped.
  3. Slice Italian bread and toast in the oven on both sides.
  4. Put all chopped vegetables in a container and add the dressing. Mix well. Cover and let marinate in the fridge at least a couple of hours. Overnight will be better.
  5. Get everything ready for the party, but do not put bruschetta on bread until ready to serve. Delicious and enjoy!

Printable Recipe Card

About Greek Bruschetta

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian
Collection: Poolside Munchies
Other Tags: Quick & Easy Healthy

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