Side Dish

Greek Bruschetta

Greek Bruschetta

Prep time

15 minutes

Cook time

5 minutes

A Greek twist on bruschetta! Made with creamy Athenos Feta and finished with a bright, citrusy Kosterina dressing that brings it all together. Fresh, vibrant, and perfect for sharing.

In this recipe

Original Extra Virgin Olive Oil (500ml)
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Crushed Tangerine Vinegar

Crushed Tangerine Vinegar

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Ingredients

Bruschetta Base

  • 1 gluten-free baguette or sliced gluten-free bread, toasted
  • 1½ cups cherry tomatoes, finely chopped
  • ½ small red onion, very finely diced
  • ½ English cucumber, seeded and finely chopped
  • ½ cup Athenos feta cheese
  • 1–2 tablespoons fresh parsley finely chopped

Tangerine Lemon Dressing

  • 3 tablespoons Kosterina Extra Virgin Olive Oil
  • 1 tablespoons Kosterina Tangerine Crushed Fruit Vinegar
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon sea salt, plus more to taste
  • Freshly cracked black pepper, to taste
  • ¼ teaspoon dried oregano

Instructions

  1. 1

    To a small bowl, add the Kosterina Extra Virgin Olive Oil, Kosterina Tangerine Crushed Fruit Vinegar, lemon juice, sea salt, black pepper, and oregano, and whisk well with a fork until emulsified. Season to taste. 

  2. 2

    To a medium bowl, add the cherry tomatoes, red onion, cucumber, Athenos feta cheese, and parsley. Drizzle with the dressing and toss to coat. 

  3. 3

    Scoop onto gluten-free bread to serve.

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