Greek salad on bruschetta
Method
-
To make the Greek salad, whisk together the olive oil and lemon juice in a bowl.
-
Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together.
-
To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side.
-
To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top.
Ingredients
For the Greek salad
- 2 tbsp olive oil
- 1 lemon, juice only
- 150g/5½oz vine cherry tomatoes, halved
- ½ shallot, peeled and finely sliced
- 50g/2oz olives, pits removed
- 50g/2oz feta cheese, crumbled
- salt and freshly ground black pepper
For the bruschetta
- 4-6 slices ciabatta, depending on size of loaf
- 2 tbsp olive oil
- salt and freshly ground black pepper
Shopping List
Greek salad on bruschetta
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Other