Bruschetta Recipe
Crispy grilled bread topped with juicy cherry tomatoes, red onions, and crumbled feta. Finished with extra virgin olive oil and fresh oregano. A refreshing Greek twist on the Italian classic.
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Ingredients
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Toasted bread
Tomato topping
Finishing & garnish
Method
Toasted bread
- 1
- 2
- 3
Rub with garlic and season
When the bread is still warm, rub the top of each slice with the cut side of 1 garlic clove to impart a mild garlic flavor. Sprinkle the grilled slices lightly with 1/2 teaspoon sea salt. Set aside on a platter.
Tomato topping
- 4
Prepare tomatoes and onion
Place 2 cups halved cherry tomatoes and 1/4 cup finely diced red onion in a medium mixing bowl.
- 5
Make dressing
In a small bowl whisk together 2 tablespoons extra virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon fresh lemon juice, 1 tablespoon chopped fresh oregano, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper until combined.
- 6
Assemble & finish
- 7
Top the bread
Spoon a generous tablespoon (or slightly more) of the tomato mixture onto each warm grilled bread slice, distributing tomatoes and onions evenly across the 12 slices.
- 8
Add feta and oil
Sprinkle about 3/4 cup crumbled feta evenly over the topped slices. Drizzle the assembled bruschetta lightly with the remaining 1 tablespoon extra virgin olive oil.
- 9
Garnish and serve
Garnish each slice with small fresh oregano leaves or 6 small sprigs across the platter. If desired, finish with a light pinch of flaky sea salt. Serve immediately while bread is still crisp.