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Greek Bruschetta Recipe

Author Stefanie Fauquet


  • 1/2 Baguette; cut into 8 1" thick slices
  • 2 Roma tomatoes; diced
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons sliced Kalamata or black olives
  • Handful of spring mix lettuce
  • 1 tablespoon Pompeian Koroneiki Olive Varietal
  • 1 tablespoon Pompeian Red Wine Vinegar
  • pinch of salt


  1. In a medium sized bowl, gently mix diced tomatoes (add a pinch of salt), feta cheese and sliced olives. Add Koroneiki olive oil and vinegar and let sit to marinate.
  2. Lightly brush baguette slices with Koroneiki olive oil and place in large skillet or grill pan at medium heat for 2-3 minutes per side, or until nice and toasty.
  3. Line each baguette slice with a two leaves of spring mix lettuce. Pile desired amount of marinated tomato mixture on top, and lightly drizzle with Koroneiki olive oil. Serve immediately.