Cucumber, Dill, and Feta Bruschetta

July 9, 2018

Light and crunchy cucumber, dill, and feta bruschetta is the perfect summer appetizer. Fresh summer cucumbers mixed together with red onions, garlic, lemon juice, olive oil and dill piled high on some feta and crusty bread. Cucumber, dill, and feta bruschetta is also even better the next day!

Cucumber, Dill, and Feta BRuschetta | Sarcastic Cooking

We spent all last week on beautiful Lake Delton, aka the Wisconsin Dellswith Mike’s parents, sisters + their husbands, and all the nieces and nephews. The weather was hot, but beautiful. We always get at least one rainy day while on vacation. Luckily this year’s rainy day happened while we were driving up.

Vacation is always fun despite juggling four different families and the needs and wants of 8 kids. They all got along great and gave the adults some nice relaxation poolside time during their quiet time and nap time. What more could you ask for?

It is always sad to end the vacation. However, it is nice to get back to your own home and own bed.

Cucumber Dill Feta Bruschetta | sarcastic Cooking

The worst thing about coming home from a weeklong vacation with all the sand and water and chlorine and popsicles is LAUNDRY! Amiright???

Do you wait until the next day to start laundry or are you a get it over right away kind of person? I respect both options. They both make sense.

cucumber dill feta bruschetta | sarcastic cooking

Speaking for myself, if I let that suitcase full of dirty clothes sit in the laundry room for more than a day, the anxiety will get me. I just can’t deal. I have to get it done right away.

Now, as for the empty suitcase and bags, which, four days later, are still sitting in my laundry room along with a clean pile of swim attire? Those items can be dealt with in a few days. Or at least until the next time we have visitors to out home.

Since I ate all the fried cheese curds, brats, and beer Wisconsin had to offer this past week, I am trying to scale it back. I have been adding in more veggies and trying to do my old standard of portion control. Luckily it hasn’t been that hard to get back into.

cucumber dill feta bruschetta | sarcastic cooking

I am not swearing off cheese all together this summer, like I did last year. I just try to limit it to once a day. That’s why this cucumber, dill, and feta bruschetta has been the perfect lunch. I have three or four little slices of crostini topped with cucumbers, red onion and dill with just a little bit of feta to boot. You can’t beat it!

I mean, it’s no extra week in the Dells with all the cheese curds and beer, but it will hold me over until next summer.

cucumber dill feta bruschetta | sarcastic cooking

Cucumber, Dill, and Feta Bruschetta

Crunchy cucumber mixed with dill, lemon juice, olive oil and red onion served on top of feta and crostini.

Course Appetizer/Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Author Stefanie

Ingredients

  • 3 persian cucumbers diced
  • 2 tbsp finely diced red onion
  • 1 tbsp fresh chopped dill
  • 2 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp grated garlic
  • salt to taste
  • freshly cracked black pepper to taste
  • 8 oz feta cheese block
  • 1 demi ciabatta baguette thinly sliced

Instructions

  1. Combine the cucumber, onion, dill, lemon juice, olive oil, and garlic in a serving bowl. Mix to combine. Add a big pinch of salt along with a little freshly cracked black pepper. Adjust salt and pepper to your taste.

  2. Thinly slice demi baguette. Add sliced bread to a baking sheet. Toast under a low broiler for about 2 minute a side.

  3. Remove the feta from the packaging. Pat dry if it was stored in water. Add the feta to a serving platter. Top with the cucumber bruschetta.

  4. Use a spoon or knife to serve a little bit of cheese along with the cucumber bruschetta on top of each piece of crostini.

Recipe Notes

Cucumber dill bruschetta can be made up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before serving.

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