Go Back
Print

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.