Horiatiki (Village Salad) Bruschetta

When we go out for Greek food, we always order a Horiatiki or Village Salad to split. 

All the best of summer on a plate, even if it’s in the middle of winter!

What is a Horiatiki or Village Salad Exactly?

Now that warm weather is here, and I’m cutting up fresh veg to turn into salads, this chunky salad is one of our regular options.  What goes into a Village Salad? Tomatoes, cucumbers, red onion, green peppers, kalamata olives, feta, oregano and a light dressing, usually olive oil and either lemon juice or red wine vinegar.  And sometimes capers.  The only thing missing is the lettuce.  Which is good, because if you have leftovers, they will actually keep fine in the fridge overnight. The lettuce would wilt and get mushy.  Here is a link to a traditonal and authentic Horiatiki Salad

Bruschetta Mash Up

The other day I was craving bruschetta.  When it gets too hot to cook a whole meal, bruschetta is often good enough as dinner for us.  A bowl of diced tomatoes, minced garlic, basil and olive oil combined together, and a basket of freshly grilled crostini, a bit of fresh parm to sprinkle on top, and we’re set.  Just add rosé!

Then as I started thinking about it, why stop at just tomato for bruschetta?  We already know that tomatoes are a main component in a Village Salad. So why not add the rest of the ingredients? So this is what happened!

In a bowl you will combine the small diced tomatoes and cucumbers.  For both of them, remove the seeds and any liquidy parts.  You really only want to dice up the firm flesh.  If you are using Persian or English cucumbers, you don’t need to remove the skin. Devein and chop up the bell pepper into the same sized dice. Everything should be small enough to fit onto the crostini without toppling off. Then mince up red onion, garlic and chop up fresh parsley.  A drizzle with olive oil, red wine vinegar, dried oregano, salt and pepper and mix it gently together.  

You will also prepare the garnish of chopped kalamata olives, and feta cheese.

Now comes the crostini portion of the bruschetta.  I like to use an olive laden ciabatta stick, but any baguette or rustic bread will work just fine.  All you need to do is brush slices with olive oil and place them on a baking sheet.  Pop them into a pre-heated oven till just crisped up.  Then spoon some of the veggies onto a slice, top with olives and feta and pop it into your mouth!  So good!!

How to Prep Ahead of Time

You can have everything chopped up and placed in a container and stored in the fridge till needed.  Do not dress, or else the vinegar and salt will start breaking the veggies down and the juices will be released, causing the topping to turn soggy.  Prep the bread and place into a plastic bag or other way to keep it from drying out.  When ready to serve, bring the topping to room temperature, chop up the olives and feta cheese, and brush the bread slices with olive oil.  While they are toasting up in the oven you can dress the topping. 

Yes, I crumbled the feta cheese (a no-no in a classic Horiatiki salad- it should be served in a large block- but how else are you going to get some feta on your little crostini!)  I also do add parsley.  This is instead of the basil in my traditional Bruschetta recipe.  And I like it!  And yes, I used a yellow bell pepper instead of a green one.  I think it’s just fine.

This makes for a great first course or appetizer. It looks like bright confetti with all the fresh and festive colours! It makes a great dinner for us!!  And just you wait and see how I use this topping next!  Happy almost June!

If you make this Horiatiki Bruschetta, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

5 from 1 vote

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Horiatiki (Village Salad) Bruschetta

All the bright flavours of a Greek Village Salad, but served on on crostini! A perfect appetizer or snack all summer long!

Course Appetizer

Cuisine Greek

Keyword bruschetta, horiatiki, village salad

Prep Time 30 minutes

Cook Time 3 minutes

Servings 4

Ingredients

• 1 English cucumber
• 2 Roma tomatoes if small use a third
• 1/2 medium bell pepper can be green, red or yellow;
• 1/4 cup finely diced red onion
• 1/4 cup chopped parsley
• 2-3 minced garlic cloves
• 1 1/2 tbsp good olive oil
• 2 tsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4-1/2 tsp kosher salt if using sea salt, use less
• 1/4-1/2 tsp black pepper
• 1/4 cup chopped kalamata or black olives
• 1/4 cup finely crumbled feta cheese
• 1 full baguette
• olive oil for brushing
• 1-2 garlic cloves sliced in half

Instructions

1. Prepare the cucumber by slicing it in half lengthwise and then in half again. You should have four spears (you can do this in sections of the whole cucumber).
2. Remove the centre seeded section by running a knife down the centre. Then chop each spear into small 1/4 inch or less cubes. Place in a large bowl.
3. Prepare the tomato by slicing it in half and then in half again. Remove the centre seeds and liquidy portion. Then chop the firm tomato flesh into the same sized cubes as the cucumber. Add the finished tomato pieces to the cucumber.
4. Devein and chop the pepper and add to the bowl with the rest of the veggies.
5. Add the chopped parsley, and minced garlic.
6. *Do not dress in advance
7. Whisk the olive oil, vinegar, oregano and salt and pepper in a small bowl. Taste and see if you need to re-season. Dress just before serving
8. Add the chopped olives to a small serving bowl. Crumble the feta into another serving bowl.
9. Set the oven to broil.
10. Slice the baguette into 3/4 inch slices on the diagonal, and brush lightly with olive oil. Place them onto a parchment lined baking sheet.
11. Broil for 2-3 minutes, or just till lightly toasted.

12. Rub the garlic over the surface of the bread slices. Use as many as needed, usually 3 are good.

13. Serve the bread slices in a basket, along with the vegetable topping, the olives and the feta. Spoon topping onto a slice and finish with some olive and cheese. Opa!

Recipe Notes

I state that this serves 4 as an appetizer.  It will feed 6 if you have other dishes as well. It will feed 2-3 as dinner!

The topping can keep in the fridge till needed as long as you don't dress it ahead of time.

Feel free to use more of the various components as you see fit. Just adjust the dressing to accommodate the additional amount.