This Greek salad bruschetta made with olive sourdough bread takes us back to languid lunches eaten barefoot at a beachside taverna where a Greek salad was always the first dish ordered. Pile the classic salad ingredients atop toasted slices of homemade olive sourdough, heady with the aromas of olive oil, Kalamata olives and herbs, and you’ve got a snack you’ll want to eat in the sun after a swim.
As soon as I pulled my first loaf of olive sourdough bread with rosemary, thyme and sweet red capsicum out of the oven, I wanted to take a slice and throw some feta cheese on it. It already had the aromas of what we call a ‘Greek salad’, or what the Greeks call a horiátiki or village salad, a salad served from spring through to the end of summer when the ingredients are at their best.
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Now let me tell you about my Greek salad bruschetta with olive sourdough bread.
Greek Salad Bruschetta with Olive Sourdough Bread for a Slice of the Mediterranean
I can still recall our first Greek salad with a giant slab of local feta cheese on top and home-made olive oil splashed all over it. One of those salads, a plate of grilled octopus that was hanging on a rope a few minutes earlier, and a Mythos beer and I was a happy man.
Lara, maybe not as happy having ordered a glass of white wine, imagining a crisp pale white, only to receive a murky golden-brown retsina – and, yes, we know that Greek wines are so much better these days than they were 22 years ago on that first trip to Greece.
We’re dreaming of the day we can return to the Greek islands and spend summers on the Mediterranean again as we used to once upon a time. Until then, we’re content to make dishes such as this Greek salad bruschetta made with olive sourdough bread for a taste of the Mediterranean at home.
Tips to Making this Greek Salad Bruschetta with Olive Sourdough Bread
The most important tip for making this Greek salad bruschetta on olive sourdough bread recipe is to have really fresh ingredients. The cherry tomatoes, cucumbers and radishes should be fresh and bursting with flavour.
The feta cheese is also very important and while there are some decent Greek-style feta cheeses out there, the best Greek feta really does come from Greece (naturally) as it generally crumbles better and has a delightful tang and saltiness to it.
Kalamata olives in a jar are fine, as long as they’re whole. Pitted or sliced Kalamata olives tend to lose their texture and quickly become soft and mushy. We’ve always found a good delicatessen run by Greeks – of course – have the best olives and they’ll let you try some before you buy.
Whole Kalamata olives are beautiful when they have been carefully handled and brined. If you think pitting whole olives is messy and a bit too much work, there are olive and cherry pitter tools that you can buy. If you pit olives often, they are a real time-saver.
The bespoke colourful summery cotton napkins in the image comes courtesy of Trunkh. Cambodia in Phnom Penh. They ship within Cambodia and internationally. You’ll find them on Instagram. Say we sent you.
Greek Salad Bruschetta with Olive Sourdough Bread Recipe
- 2 olive sourdough bread slices
- 1 small red onion thinly sliced
- 50 ml red wine vinegar
- 100 g ripe cherry tomatoes quartered and halved again
- 1 Lebanese cucumber peeled and cut into 2cm pieces
- 10 pitted Kalamata olives 35 g
- 2 radishes cut into wedges, 20 g
- 1 tbsp extra-virgin olive oil
- 150 gm piece Greek feta cut into small cubes
- 1 tsp dried Greek oregano
- Toast the olive sourdough bread slices.
- Toss onion and 1/2 tsp salt in a bowl, stand for 10 minutes, then add vinegar and stand for another 10 minutes until softened.
- Combine tomato, cucumber, olives, and radish in a bowl, scatter with onion, and dress with oil and vinegar from onion mixture. Season to taste, top with feta and sprinkle with oregano to serve.
Please do let us know if you make our Greek salad bruschetta recipe with olive sourdough bread as we’d love to know how it turns out for you.