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Greek Salad Bruschetta with Olive Sourdough Bread for a Slice of the Mediterranean. What to Cook this Week. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Greek Salad Bruschetta with Olive Sourdough Bread

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.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast, Brunch
Cuisine: Greek
Servings: 2 People
Calories: 535kcal
Author: Terence Carter

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 535kcal | Carbohydrates: 53g | Protein: 21g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 1491mg | Potassium: 578mg | Fiber: 5g | Sugar: 11g | Vitamin A: 815IU | Vitamin C: 21mg | Calcium: 469mg | Iron: 4mg