It got warm here the last couple of days and I was craving some fresh, crunchy goodness of cucumber. I had a bunch of tomatoes and onions from my garden as well. Since I was craving fresh taste, I skipped the vinegar and went for lemon juice for the dressing. I was also craving some garlicky bread (bad me, I know) and so I blended both and made a fresh salad bruschetta. Serve it as a meal or a great appetizer for a party. More variations are provided at the end of the recipe.
- Tomato: 1/2 medium to large
- Cucumber: 1/2 large
- Sweet or Green bell pepper: 1/4
- Red onion: 1/4
- Feta Cheese: 1-2 tbsp
- Olives (stuffed with pimento): 3-4
- Olive oil: 1/2 tbsp
- Lemon juice: 1/2 small or 1/4 large
- Salt (don’t over do it, remember that there is salt in feta and olives)
- Ground pepper
- Basil: 1tbsp
- Oregano: 1tbsp
- Garlic: 2 cloves
- Focaccia or pita bread: 1 slice
- Pre-heat the oven to broil for 10 minutes.
- Brush the bread with olive oil, crushed olive, and herbs.
- Broil it for 2-3 minutes.
- Dice all the vegetables for the salad and put them in a bowl
- Add olive oil, lemon juice, salt, and pepper to the bowl
- Toss the salad
- Top with feta
- Toss again.
- Serve over broiled bread.
- Salad can be prepared in advance and chilled in the refrigerator.
- Goat cheese instead of feta. Or skip cheese for a vegan option
- Skip the bread and serve the salad with lentil soup for a complete meal.
- You can use gluten free bread for a gluten free bruschetta.
- Add chickpeas or white kidney beans to the salad and skip the bread.
- Add chopped fresh dill if you are just doing the salad.