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Simple Recipe for The Busy Professional: Greek Salad Bruschetta

April 21, 2012


Greek Salad Bruschetta

Summer is just around the corner, so it’s time to put some of those fruits and vegetables to good use.  Whether you’re hosting a bbq or attending one, it’s always nice to have a signature dish at the ready.  Preferably something that’s quick and easy but also looks like you spent all day working on it. This Greek Salad Bruschetta is perfect for all of the above.  Your secret is safe with us.


French baguette, sliced
1/2 cup tomatoes, diced
1/2 cup cucumber, peeled and diced
1/3 cup kalamata olives, diced
1/4 cup red onion, diced
1/4 cup feta cheese
1 tablespoon red wine vinegar
1/8 teaspoon dried oregano
Sea salt and freshly cracked pepper, to taste


1. To grill the baguette slices: Preheat grill to medium-high heat. Place baguette slices directly on a grill and grill for 2-3 minutes, or until slices have grill marks. To toast the baguette slices in the oven: Preheat oven to 400 degrees F. Place baguette slices on a baking sheet. Bake for 7-10 minutes, or until baguette slices are golden brown and toasted.

2. To make the Greek Salad Bruschetta topping: In a medium bowl, diced tomatoes, cucumbers, kalamata olives, and red onion. Add red wine vinegar and feta cheese. Stir until well combined. Season with oregano, salt and pepper.

3. Top baguette slices with bruschetta topping. Serve immediately.



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