Recipes/ Savory/ Sides, Spreads & Stuff

Mediterranean Bruschetta

It seems as though each summer season gets shorter; the weekend trips, lined up neatly on the calendar as little peaks of anticipation, pass too quickly. The must-do’s, must-eat’s, must-visit’s  – bounced back and forth between friends’ inboxes in March – seem like empty promises.

In Manhattan, escaping the city in the summer months is seen as a privilege. And yes, the subways are steamy and the pavement seems to ripple under the heat of the sun. But the Manhattan I relished in Sex and the City was the one with bustling sidewalk cafes, frozen cocktails, and rooftop barbecues – the city of the summer. So this past Friday night in the city with girlfriends, a rooftop dinner party, and lots of wine, was perfection. It was a reminder that despite the smells and the crowds, the summer skyline lit up at night is pretty darn magical.

Bring this easy-to-make appetizer to your next dinner party and savor every bit of the summer! This simple recipe will serve about 6 people.


1 large cucumber

1 bell pepper

1/2 cup of crumbled feta

1 baguette

1/2 cup of chopped scallions

1-2 cups of diced carrots

8 oz cherry tomatoes

1 lemon

Olive oil, cooking spray, salt, pepper


Turn the oven broiler on. Slice the baguette into miniature slivers and spread evenly on a baking sheet. Spray lightly with olive oil or cooking spray and toast in the oven until golden on the surface and edges.

Meanwhile, dice up all of your vegetables finely. I sliced the cucumber lengthwise, removed the seeds, and discard them. I also quartered the cherry tomatoes with a serrated knife. The finer your veggies are chopped, the easier the appetizer is to eat!


Combine all of your veggies and scallions in a large mixing bowl and add in the feta. Slice your lemon in half and, using a juicer or your hands to catch the seeds, squeeze the entire lemon into a small bowl or measuring cup, getting as much juice as possible. Add in 2 tbsp of olive oil and stir thoroughly. Add a few shakes of salt and pepper and stir once more.


Pour the juice and oil mixture into the veggie bowl and stir again. Add salt and pepper to taste. Serve cold over the toasted baguette slivers or use as a dip. Enjoy!




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