Greek Horiatiki Salad Bruschetta
August is such a wonderful time of year on the farm. The weather is beautiful and so much harvest are at their peak. Our tomatoes, cucumbers, peppers and onions are in abundance and we are enjoying so much salads and dishes incorporating them! This bruschetta stems from my Greek Cypriot roots and growing up, Greek salads were always on our family table. Today, I share this with my own family! I am always looking for creative ways to get my girls to enjoy Mother Nature's jewels especially when in season. Horiatiki means village in Greek and its a Greek Salad minus the lettuce. Fresh Tomatoes, Cucumbers, Bell Peppers, Onions, Feta & Olives are all tossed with a lemon Vinaigrette & fresh Oregano. Giving it a Bruschetta Twist makes it for a great summer appetizer and lets face it, us Greeks always need to have a side of bread with our meals!☺️ My family loves it served this way and I guarantee you, yours will too!
Enjoy and Happy Summer Harvest! xoxo
1 cup heirloom cherry tomatoes, halved
1/3 cup, red onion, finely diced
1 cup mini cucumbers, thinly sliced in rounds or English cucumber finely diced
1 cup green bell peppers, finely diced
1/2 cup small kalamata or black olives, pitted
1/3 cup Sheep & Goat feta, crumbled
6 slices of Rustic Sourdough Bread, cut 1/2 inch thick
olive oil for brushing
1/2 cup extra –virgin olive oil
4 tbsp. fresh lemon juice
1 tbsp capers (optional)
2 tbsp fresh oregano, finely chopped
Salt and freshly ground pepper to your taste
Preheat grill to high heat. Spray grill to avoid bread from sticking. Brush each side of bread with oil and grill 1 minute on each side or until grill marks form.
For the dressing, whisk all ingredients together until creamy.
In a large bowl, add tomatoes, onion, cucumbers, peppers, capers and olives. Toss with dressing and divide on grilled bread. Place on serving platter and sprinkle with feta.
SERVINGS 4-6 | PREP & COOK TIME 15 minutes