Greek Salad Bruschetta



Serving size

1 ounce bread with veggies
30 Minutes
60 minutes

This recipe can be multiplied. Once assembled, this recipe does not make very good leftovers (the bread gets mushy). The veggies can be made in advance, however, and kept for 2-3 days.

Greek Salad Bruschetta


12 ounce Tomatoes (coarsely diced)
1/2 large Green bell peppers (diced)
1 Small Shallots, raw (minced)
1 cucumber Cucumber (peeled, seeded and diced)
2 Tbsp., drained Capers
1 to taste Black pepper
2 ounce Feta cheese (crumbled)
2 Tbsp. Fresh oregano (coarsely chopped)
2 Tbsp. Fresh parsley (coarsely chopped)
1 Tbsp. Olive oil
8 ounces Focaccia, Italian flatbread, plain
4 tsp. Tapenade


Fold the tomatoes, peppers, shallot, cucumber, capers, pepper, feta cheese, oregano and olive oil together.


Set the oven to broil.

Slice the focaccia in half so that there's two halves - top and bottom.

Spread the cut side with tapenade and then place under the broiler for about 5 to 7 minutes until toasted.

Remove and top with the Greek salad mix. Serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use the gluten-free bread of your choice in this dish.


This is NOT a low sodium recipe.

Recipe Notes

editerranean diet isn’t all about Greek salad, but sometimes it is. This bruschetta will go really well with grilled fish or chicken dishes, and you could grill the focaccia on the cut side, spread with the tapanade, and then grill for a few more minutes before topping with the salad mix.

"If you can organize your kitchen, you can organize your life."

Louis Parrish, Author