PrintIngredients
Scale
- 1 cucumber, diced
- 1 large tomato, diced (or one dozen cherry tomatoes)
- feta
- kalamata olives
- fresh oregano
- olive oil (for toasting bread and drizzling over finished bruschetta)
- lavash (pita, or crusty rustic bread, sliced)
- salt to taste
Instructions
- dice the tomatoes, cucumber and shallot and mix together. season with kosher salt and set aside. cut the lavash into rectangles and heat a tablespoon of olive oil in a large skillet. toast the lavash until it’s firm and crispy, like a cracker.
- pile the tomato mixture onto the lavash slices and top with feta, kalamata olives and fresh oregano, then drizzle with olive oil.
Notes
traditionally, the tomato mixture is piled on top of a slice of toasted rustic bread, but i opted to go with toasted lavash, which is an Iranian flat bread.
- Category: Appetizer, lunch, Side Dish