Greek Bruschetta
By: Eleni Saltas
Sunday dinners are my favorite. Sundays mean I have more time to carefully prepare a dinner for my family, rather than rushing after work to whip something up. I like to thoughtfully put a meal together. Sunday also means my yiayia is usually over at our house. One night, not even ten minutes before dinner was to be served, my yiayia asked me if we were having dakos (an appetizer with a rusk bread, tomatoes, and soft mizithra cheese). I shook my head no, and the playful smile left my yiayias face. That look of disappointment is something I never want to see again—I had to do something about it—and fast.
Though dakos is easy to make, I didn’t have the ingredients for the dish on hand. As I frantically combed through my kitchen I found pita bread, tomatoes and feta cheese—basic staples in a Greek kitchen. Plus, out of luck, a coworker had sent me home with fresh basil that day. That was all I needed to make a Greek style bruschetta.
Bruschetta is like summer on a plate. A mixture of fresh tomatoes, basil, herbs, and olive oil perfectly top slices of toasted bread—or in this Greeky case—pita bread. This Italian classic appetizer can easily turned Greek to meet the approval of any yiayia.
Prep Time:
5min
Total Time:
20min
Servings:
2-4
Good For:
Appetizer/Meze
Ingredients
- 2 cups cherry tomatoes, quartered
- 8-10 fresh basil leaves, thinly sliced
- ½ cup feta cheese
- Oregano
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 clove garlic, minced
- 3 pita breads
Step by Step Instructions
Step 1
In a bowl, toss together the tomatoes, basil, feta cheese and balsamic vinegar. Season with oregano, salt, and pepper to taste. Stir to combine. Allow to chill in the refrigerator for at least 30 minutes.
Step 2
When ready, prepare the pita bread. Add olive oil and garlic to a small bowl and sprinkle with oregano, salt and pepper. This will be your baste for the pita bread.
Step 3
Preheat a pan or skillet to medium high heat. Cut each pita bread into 8 triangle wedges. Brush each pita slice with the olive oil baste and grill on the pan for 1-2 minutes each side until nicely marked. Put the finished pita slices on a serving tray, and brush with additional olive oil baste.
Step 4
To serve, spoon the tomato mixture generously over each pita slice. Drizzle with extra virgin olive oil and sprinkle with additional oregano.
loved it, i want more, thanks
Glad you liked it! More to come
Bruschetta is a delicious food and I love how you put a Greek spin on it! It might be tasty to dust some dried Greek oregano on it after it’s all composed.
Thank you Nick! Totally love bruschetta as well so this dish has been a hit in my house. Great idea with the oregano on top for a finishing touch!
Eleni, I have another suggestion for this deliciously, heavenly, Greek Bruschetta… top off each pita wedge with a few sliced Kalamata olives and a few chopped pepperocini peppers, then drizzle with extra virgin olive oil and pinches of dried Greek oregano!!
It was devoured before I had a chance to sit down!!!!
Oh my, i’m always open to suggestions and those little touches sounds fabulous! You sound like me–cook and prepare and get the last bites while others devour! haha thank you 🙂