Greek Salad Bruschetta
Servings
8Serving size
1 ounce bread with veggiesThis 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.
Ingredients
| 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 |
Instructions
Chill.
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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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
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.