Feta, olive, and tomato bruschetta
- 12 thick bread slices
- 300g mature feta, cut into cubes
- 6 small tomatoes, diced, or 12 cherry tomatoes, cut in half
- 2 cups green or black pitted olives
- 2 cloves garlic
- 1 tbsp oregano
- 1 tbsp parsley
- 1 tbsp capers
- 2 tbsp vinegar
- 6 tbsp olive oil
Simmer the capers for 1 minute to remove excess salt. Drain. In a bowl, add the tomatoes, feta, garlic, oregano, and capers, and add olive oil and vinegar. Mix well.
Place the mixture in the fridge for 2-3 hours. Toast the bread slices immediately before serving, adding the tomato and feta mixture on top of each slice.