greek bruschetta

★★★★★ 4 Reviews
Letizia_Tripp avatar
By Letizia Tripp
from cape coral, FL

I made this recipe up and it's so good. Different from the Italian bruschetta and very refreshing. It 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. Tangy tasting and easy to make.

Blue Ribbon Recipe

The fresh and light ingredients in this Greek bruschetta make this perfect for summer. The flavor from the fresh tomato and cucumber shines bright. Feta and Kalamata olives give the bruschetta its Greek flair. This easy appetizer is meant to serve a crowd and makes a lot - it can easily be cut in half.

— The Test Kitchen @kitchencrew
serves 20 or more
prep time 30 Min
method Refrigerate/Freeze

Ingredients For greek bruschetta

  • 2 c
    cucumbers, peeled
  • 2
    red bell pepper
  • 2
    tomatoes, seeded and chopped
  • 2
    green onions chopped
  • 1 jar
    Kalamata olives chopped (9.5 oz)
  • 2 pkg
    crumbled Feta cheeses (6 oz each)
  • 2
    loaves of Italian bread, sliced and toasted
  • 1/2 bottle
    Italian dressing, Wish-Bone (15 oz bottle)

How To Make greek bruschetta

  • 1
    Cut tomatoes and take out the seeds. Peel the cucumbers. Then chop them.
  • 2
    Chop the rest of vegetables until all chopped very small. Place all chopped vegetables in a container.
  • 3
    Mix in Feta cheese.
  • 4
    Add the dressing.
  • 5
    Mix well. Cover and let marinate in the fridge at least a couple of hours. Overnight will be better.
  • 6
    Slice Italian bread and toast in the oven on both sides.
  • 7
    Get everything ready for the party, but do not put bruschetta on bread until ready to serve. Delicious and enjoy!