Packed with fresh summer produce like vine-ripened tomatoes, cucumbers, onions, and fresh herbs, this easy Mediterranean bruschetta with tangy feta cheese and olives is the perfect appetizer for your summer gatherings! Better yet, it’s satisfying enough to enjoy as a light lunch on those days when it’s just too hot to cook.
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The Most Refreshing Bruschetta!
Is there anything better than fresh tomatoes in the summer? This simple Mediterranean bruschetta tastes like the height of summer (or your favorite Greek salad) on a piece of toast.
I genuinely cannot get enough of the marinated veggies, especially with the salty, briny feta. It takes your classic bruschetta to a whole new level!
Although there are a couple of components to prep, this is really such a simple appetizer that is ready way faster than you’d think!
Why this Recipe is Dietitian-Approved
- Quick and easy: My favorite thing about making fresh homemade bruschetta is how simple it is! You really just need to chop all the veggies together, then toss them in the dressing with the olives, herbs, cheese, oil and vinegar, etc. Serve the feta cheese bruschetta on freshly toasted bread and enjoy!
- Healthy snack: This fun twist on traditional bruschetta is loaded with veggies, which are cooling and refreshing and full of fiber and antioxidants. The healthy fats from the oil, olives, and feta will help you fill up and add a luxurious flavor. Crusty bread slices are the perfect vehicle for the bruschetta and you can easily use whole wheat bread for extra fiber, too!
- Perfect summer appetizer: On those hot days when you need something refreshing to tide you over, this Greek bruschetta recipe is just the thing! The Mediterranean flavors are so refreshing, and you’ll find yourself eating lots more veggies at the same time.
Ingredient Notes
- Vegetables: Keep it simple with quartered cherry tomatoes (or grape tomatoes), diced English cucumber, finely chopped red onion, and minced garlic.
- Extra virgin olive oil: This is part of the flavorful dressing.
- Red wine vinegar: For a tangy kick of flavor. Balsamic vinegar is a good alternative, but it will change the color of your bruschetta.
- Fresh feta: Sprinkle fresh feta crumbles into the bruschetta for a creamy, salty flavor.
- Olives: Slice either black or kalamata olives. Make sure they are pitted first!
- Fresh parsley: For a little pop of freshness. Fresh basil leaves are a good alternative.
- Seasonings: Season this Greek bruschetta recipe with a mixture of dried oregano, sea salt, and fresh pepper.
For the baguette slices
- Baguette: I used an Artisan multi-grain baguette for more fiber, but any type of baguette will work.
- Raw garlic clove: Rub the garlic over the bread slices for an extra savory flavor.
- Extra virgin olive oil: To toast the bread and help keep it from becoming soggy.
Step-by-Step Instructions
- Quarter cherry tomatoes, and then toss them with cucumber, red onion, garlic, olive oil, vinegar, feta, olives, parsley, salt and pepper in a large bowl.
- Preheat oven to 450 degrees F. Use a bread knife to slice the baguette on a diagonal to make half-inch thick slices.
- Brush one side of each slice with a little olive oil and place olive oil-side down on a baking sheet.
- Place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned and crispy around the edges.
- Arrange the toasted baguette slices on a tray or platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the bruschetta mixture).
- Either serve the toast plain with a bowl of the Mediterranean bruschetta mixture on the side for people to top their own, or use a spoon to carefully top each toasted bread slice with some of the bruschetta mixture. If you top each slice individually, do it right before serving.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- Use a good knife. Bruschetta is all about having the perfect little bites of veggies. They need to be able to fit neatly on the toasted bread. Use a really sharp knife and be sure to cut everything just so.
- Use the right tomatoes. Although slicing and heirloom tomatoes are absolutely delicious and can certainly be used in this recipe, they are generally much higher in moisture. They will need to be strained to remove any excess liquid. It’s easier to use small tomatoes, like cherry or grape tomatoes. Plus, cherry tomatoes have a bright, concentrated flavor that really takes this traditional appetizer over the top.
Recipe FAQs
I like to make the tomato mixture at least an hour or two before serving to let all of the flavors come together, but the mixture can become watery over time. You can certainly store the leftovers in the fridge for a few days, but for the freshest, brightest flavor, you’ll want to make them the day of. Be sure not to assemble the bruschetta bites until just before serving, as they can become soggy easily!
Toasting the bread slices with a little olive oil helps to create a barrier that keeps the bread from absorbing too much moisture. Also, I recommend using a slotted spoon when scooping up the bruschetta mixture to prevent too much of the liquid from transferring to the bread.
Another option is to add a thin layer of hummus or your favorite dip! A little tzatziki sauce or roasted garlic spread would add a pop of extra flavor and help keep the bruschetta from falling apart.
You generally want to use a crusty Italian bread or French baguette. These are easy to cut into thin slices and toast in the oven.
Storage Guidelines
Bruschetta is best made and served fresh. If you have any of the tomato mixture left over, store it in an airtight container in the fridge for 3-4 days.
The toasted bread should be stored separately in an airtight container at room temperature. Top the slices right before serving to keep them from becoming soggy.
Serving Suggestions
This bruschetta is the ultimate appetizer before any summer gathering! Pair it with these other great appetizers at your next party:
- Healthy Tzaziki Sauce + Veggies
- Goat Cheese Cucumber Appetizers
- The Ultimate Charcuterie Board
- Cheese Grape Skewers
- Spicy Hummus Recipe
Recipe Variations
- Add more veggies: This bruschetta recipe would also taste great with some diced roasted red bell peppers or sun-dried tomato.
- Use a different acid: Red wine vinegar tastes perfect in the vinaigrette, but lemon juice is a fun option, too!
- Try a different cheese: The saltiness of the feta really makes this Mediterranean bruschetta recipe pop. For a similar saltiness, try using grated Parmesan cheese. Fresh goat cheese would work wonderfully, too.
- Add an extra garnish: For a really bold pop of flavor, drizzle each bruschetta crostini with a drizzle of balsamic glaze right before serving.
- Top your favorite pasta: This bruschetta would make a fantastic topping on other starches, too! Top your freshly cooked pasta with sliced grilled chicken and a generous serving of bruschetta for a light family dinner.
- Ditch the bread: The bruschetta mix also tastes great over grilled chicken, salmon or burgers (these chicken feta burgers, worcestershire sauce burgers and turkey zucchini burgers would all work well!
More Mediterranean-Inspired Recipes
- Greek Lentil Salad
- Mediterranean Chickpea Salad
- Greek Quinoa Salad
- Mini Greek Pita Pizzas
- Cucumber Noodle Salad
Did you make this recipe? Scroll down to leave a star rating and review!
Mediterranean Bruschetta with Feta
Ingredients
- 1 1/2 cups cherry tomatoes, quartered
- 1/2 English cucumber, diced
- 1/4 small red onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 cup fresh feta, crumbled
- 1/4 cup black or kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt, or to taste
For the baguette
- 1 baguette (we used Artisan multi-grain baguette)
- 1 garlic clove
- 2 tablespoons extra virgin olive oil
Instructions
- Quarter cherry tomatoes, and then toss them with cucumber, red onion, garlic, olive oil, vinegar, feta, olives, parsley, salt and pepper in a large bowl.
- Preheat oven to 450 degrees F. Use a bread knife to slice the baguette on a diagonal to make half-inch thick slices. Brush one side of each slice with olive oil and place olive oil-side down on a baking sheet.
- Place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned and crispy around the edges.
- Arrange the toasted baguette slices on a tray or platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the bruschetta mixture).
- Either serve the toast plain with a bowl of the Mediterranean bruschetta mixture on the side for people to top their own, or use a slotted spoon to carefully top each toasted bread slice with some of the bruschetta mixture. If you top each slice individually, do it right before serving.
Notes
-
- Use a good knife. Bruschetta is all about having the perfect little bites of veggies. They need to be able to fit neatly on the toasted bread. Use a really sharp knife and be sure to cut everything just so.
- Use the right tomatoes. Although slicing and heirloom tomatoes are absolutely delicious and can certainly be used in this recipe, they are generally much higher in moisture. They will need to be strained to remove any excess liquid. It’s easier to use small tomatoes, like cherry or grape tomatoes. Plus, cherry tomatoes have a bright, concentrated flavor that really takes this traditional appetizer over the top.
- The nutritional information is based on about 2 slices of baguette with approximately 1/4 cup of the bruschetta mixture.
Nutrition
This recipe was originally posted in December 2015 and was updated in April 2024 to include some revised ingredients, and better tips and photos.
How long does this keep?
Hi Melissa! You can keep it in the refrigerator for up to five days. I wouldn’t recommend any longer than that. Enjoy!