Greek Style Bruschetta

I’m thinking of starting a garden this spring. I decided that I definitely want to grow my own tomatoes and herbs, but maybe even cucumbers and zucchini. I would love to be able to grow most of the produce that went into making this delicious Greek style bruschetta.

Greek Style Bruschetta | Olives & Garlic

I had a small container garden a few years ago. I absolutely loved it! It’s sort of soothing and so rewarding to be able to grow vegetables. Therapeutic is the best way I can describe it. We don’t have a large backyard and most of it is covered by a deck, sticking to container gardening works best for me. Although this year we have so much snow back there it might take a while for it all to melt. I’ve also been dreaming about having a small lemon tree, but that is subject to further research.

tomato onion

greek bruschetta

Greek Style Bruschetta | Olives & Garlic

I don’t know about you but I love fresh tomatoes and cucumbers over toasted bread. The juices soften up the bread, it’s perfect. It’s such a light and easy dish to make as well. I also added zucchini for extra flavor and nutrition. It’s so wonderfully concealed that picky eaters won’t even know it.

Greek Style Bruschetta | Olives & Garlic

I made a full dinner out of this by sautéing italian sausages with lots of balsamic caramelized onions and serving alongside the Greek Style Bruschetta. A dinner ready in about 30 minutes that both Briana and Kurt enjoyed very much.

Greek Style Bruschetta | Olives & Garlic

Greek Style Bruschetta


Prep time: 

Total time: 

Serves: 2-3

  • 1 zucchini, cubed
  • 1 cucumber, cubed
  • 1 tomato, cubed
  • handful black olives, quartered
  • ¼ cup fat free feta
  • 1 tbsp dill, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 sourdough baguette, sliced horizontally
  1. Preheat olive oil in a skillet, saute zucchini until slightly tender. Season with salt. Set aside to cool.
  2. Combine all the ingredients, except for bread, in a small bowl, add cooled zucchini, stir to combine. Season with salt and pepper to taste.
  3. Brush sourdough with a little olive oil, set under the broiler and allow to toast.
  4. Top sourdough with the bruschetta. Enjoy
Serve with sautéed italian sausages and balsamic caramelized onions for a complete dinner idea.


  1. says

    You must grow your own garden Kathy! I’ve had great luck with tomatoes, herbs of all kinds, cucumbers, jalapenos, green beans. Zucchini plants grow to be GIGANTIC and take over everything, and don’t yield that many zucchini so I think I’m skipping them this year.

    This bruschetta sounds delicious. Makes me wish it was summer right now.
    Natalie @ Tastes Lovely recently posted..Five Things for FridayMy Profile

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