Greek Salad Bruschetta

To grill the baguette slices: Preheat grill to medium-high heat. Drizzle some olive oil over the baguette slices. Place baguette slices on a baking sheet (or you could place them directly on a grill) and grill for 2-3 minutes per side, or until you have grill marks.

To toast the baguette slices: Preheat oven to 400 F. Drizzle some olive oil over the baguette slices. Place baguette slices on a baking sheet and bake for 8-10 minutes, or until toasted golden brown.

For the bruschetta topping: In a medium bowl, combine the diced tomatoes, cucumbers, kalamata olives, red onions, artichoke hearts, feta cheese and red wine vinegar. Season with oregano, salt and pepper. Stir until combined.

Top baguette slices with bruschetta topping, top with a mint leaf (optional). Serve immediately so the bread does not get soggy.

Cook’s note: All Greeks love everything with lemon. Sometimes in the bruschetta topping I will take a half a lemon and squeeze it into the mixture. If you are a fan give it a try. I have also used 1/2 cup of cherry or grape tomatoes halved to replace the diced tomatoes. One last thing you could do is spread hummus on the grilled/toasted baguette before adding the topping, talk about flavor explosion!