• French baguette, sliced
  • Olive Oil
  • 1/2 cup Roma tomatoes, diced
  • 1/2 cup cucumber, peeled and diced
  • 1/3 cup kalamata olives, diced
  • 1/4 cup red onion, diced
  • 1 cup of canned artichoke hearts, chopped
  • 1/4 cup feta cheese
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon dried oregano
  • Sea salt and freshly cracked pepper, to taste
  • Mint leaves for garnish (optional)

Happy hump day everyone! We are drawing near to game day so I am introducing another healthy and very tasty appetizer and snack for your party on Sunday. Everyone loves Greek Salad but we all love finger foods, so behold the Greek Salad Bruschetta! I tried this recipe around Thanksgiving and it was a hit, quick bite sized, crunchy and flavor filled snacks!


  1. To grill the baguette slices: Preheat grill to medium-high heat. Drizzle some olive oil over the baguette slices. Place baguette slices on a baking sheet (or you could place them directly on a grill) and grill for 2-3 minutes, or until you have grill marks.
  2. To toast the baguette slices: Preheat oven to 400 degrees F. Drizzle some olive oil over the baguette slices. Place baguette slices on a baking sheet and bake for 8-10 minutes, or until toasted golden brown.
  3. Bruschetta topping: In a medium bowl, combine the diced tomatoes, cucumbers, kalamata olives, red onions, artichoke hearts, feta cheese and red wine vinegar. Season with oregano, salt and pepper. Stir until combined.
  4. Top baguette slices with bruschetta topping, top with a mint leaf (optional). Serve immediately so the bread does not get soggy.

Cook’s Note

All Greeks love everything with lemon. Sometimes in the bruschetta topping I will take a half a lemon and squeeze it in the mixture. If you are a fan give it a try. I have also used 1/2 cup of cherry or grape tomatoes halved to replace the diced tomatoes. One last thing you could do is spread hummus on the grilled/toasted baguette before adding the topping, talk about flavor explosion!