Monday, February 13, 2012

Greek Salad Bruschetta

greek salad bruscetta

I'm not quite ready to talk about the Superbowl yet.  But I think I'm finally ready to talk about the food.  We did have lots and lots of food.

Buttered Baguettestoasted bruschetta slices

I wanted to make something a little bit lighter than the typical wings, chips, dip, and pizza this year.  I loved this bruschetta because it was a little bit different than regular bruschetta, was nice and light, and is easy to pick up and enjoy while watching the game.  Plus, it reminded me of the Greek salad we get when we visit our family friends in Florida, and it was right around the Superbowl last time I was down there.

chopped cucumberchopped tomatoes

The Monkey Scientist and his roommate hosted the Superbowl party this year and, despite the outcome, we all had a great time.  It was a true hodge-podge of our friends, but it was really great to get everyone together.  Folks seemed to like the bruschetta, although it may not have been the right crowd because the chicken tenders were eaten much faster.  I think this would be a great appetizer for a dinner party or even a family holiday because it comes together pretty quickly.  It's light, a bit acidic, and tasty.  Even though I am not a tomato-lover, I enjoyed this one a lot!

greek bruschetta

Greek Salad Bruschetta
slightly adapted from Two Peas and Their Pod

French baguette, sliced
1-2 tbsp butter, softened.
1/2 cup tomatoes, diced
1/2 cup cucumber, peeled and diced
1/3 cup kalamata olives, diced
1/4 cup red onion, diced
1/4 cup feta cheese
1 tablespoon red wine vinegar
2 tbsp lemon juice
1/8 teaspoon dried oregano
1/4 tsp Cavender's All Purpose Greek Seasoning
Sea salt and freshly cracked pepper, to taste

1. Preheat oven to 400 degrees F.
2. Spread butter on baguette slices. Place baguette slices on a baking sheet. Bake for 7-10 minutes, or until baguette slices are golden brown and toasted.
3. In a medium bowl, diced tomatoes, cucumbers, kalamata olives, and red onion. Add red wine vinegar, lemon juice and feta cheese. Stir until well combined. Season with oregano, Cavender's, salt and pepper.  Bruschetta topping can be kept in the fridge for a couple hours before using.
4. Top baguette slices with bruschetta topping. Serve immediately.

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