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.
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.
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.
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.
- 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
- Preheat olive oil in a skillet, saute zucchini until slightly tender. Season with salt. Set aside to cool.
- Combine all the ingredients, except for bread, in a small bowl, add cooled zucchini, stir to combine. Season with salt and pepper to taste.
- Brush sourdough with a little olive oil, set under the broiler and allow to toast.
- Top sourdough with the bruschetta. Enjoy