Tomato and Feta Bruschetta is one of those little kitchen joys that never seems to go out of style. It’s fresh, colourful, full of flavour, and so wonderfully simple to make. Whether you’re serving it as a snack on a lazy afternoon, a classy starter before dinner, or even as a party appetiser, it always manages to draw compliments. For me, it’s the perfect reminder that the best food doesn’t always have to be complicated – sometimes all you need is good bread, ripe tomatoes, and a little imagination.
Now, in my house, the bread is just as important as the topping. I love using sourdough for bruschetta – its slight tang pairs beautifully with the sweet tomatoes and salty feta. Once toasted, sourdough takes on this amazing crunch on the outside while staying just a little chewy in the middle, making it the perfect base to hold all those juicy toppings without going soggy too quickly. And honestly, if you’ve ever had the disappointment of a limp bruschetta, you’ll know why this matters.
The tomatoes are the real star of the show here, so it’s worth using the ripest, juiciest ones you can get your hands on. I always find that the flavour of a perfectly ripe tomato needs very little help – just a touch of seasoning and a drizzle of good olive oil to bring out its natural sweetness. There’s something incredibly satisfying about dicing them up and seeing their vibrant red colour spill across the chopping board, knowing that in just a few minutes they’ll be piled high on warm, crusty bread.
And then there’s the feta. Crumbled generously over the top, it adds a creamy, salty tang that lifts the whole dish. I’ve tried bruschetta with mozzarella, goat’s cheese, and even ricotta, but feta has a way of holding its own against the tomatoes without overpowering them. It’s a match made in kitchen heaven. Plus, the white of the feta against the red tomatoes looks so inviting – you almost don’t want to eat it. Almost.
What I love most about tomato and Feta bruschetta is how versatile it can be. You can keep it simple, like I usually do, or jazz it up with extras – maybe a sprinkle of fresh basil, a handful of chopped olives, or even a drizzle of balsamic glaze for a little sweetness. It’s a dish that adapts beautifully to your mood, your ingredients, and your guests.
This is also a great “cook together” dish. I often make it when friends come over because everyone can join in – someone toasts the bread, someone chops the tomatoes, someone crumbles the cheese. Before you know it, the kitchen smells amazing and you’re all standing around eating the first pieces straight off the tray.
In the end, tomato and Feta bruschetta is more than just a bite to eat – it’s a little bite of fresh, honest flavours. It’s the kind of food that makes you slow down, take a seat, and savour the simple pleasure of good ingredients done well. And for me, that’s what cooking at home is all about.
One of the lovely things about bruschetta is that it’s a blank canvas for flavour. Once you’ve mastered the classic combination of tomatoes and feta, you can easily give it a twist to suit your mood or the season.
If you’re in the mood for something briny and bold, try adding a few chopped Kalamata olives and a pinch of dried oregano for a real Mediterranean flair. For extra creaminess, spread a layer of smashed avocado on the toast before piling on the tomatoes – it gives a rich, buttery contrast to the salty feta. A drizzle of balsamic glaze is another favourite of mine, adding a sweet tang that balances everything beautifully.
Fresh herbs are a quick way to transform the flavour – basil, parsley, or even a little mint will make the tomatoes taste like they’ve just been picked from the garden. If you like a bit of spice, stir some crushed red chilli flakes or finely diced fresh chilli into your tomato mix for a gentle kick.
You could also go for roasted bell peppers, adding smoky sweetness and vibrant colour. For a more aromatic base, rub your warm toasted bread with a peeled garlic clove before adding the toppings – the flavour is subtle but irresistible. And if you fancy a softer, milder cheese, swap the feta for slices of fresh mozzarella and finish with basil for a Caprese-inspired twist.
For bursts of intense tomato flavour, mix some finely chopped sundried tomatoes into your fresh tomato topping. Or, if you’re a pesto lover, finish your tomato bruschetta with a light drizzle of basil or rocket pesto – the herby, nutty notes make each bite sing.
Tomato and Feta Bruschetta
Ingredients
- 8 slices sourdough bread
- 12 medium ripe tomatoes diced
- 150 g feta cheese crumbled
- 2 tbsp extra virgin olive oil plus extra for brushing
- salt to taste
- freshly ground black pepper to taste
- basil leaves
- balsamic glaze for drizzling
Instructions
- Dice the tomatoes into small pieces and place them in a bowl. Add 1 tablespoon of olive oil, season with salt and pepper, and stir gently.12 medium ripe tomatoes, 2 tbsp extra virgin olive oil, salt, freshly ground black pepper
- Set aside to allow the flavours to mingle.
- Preheat a grill or griddle pan. Lightly brush each slice of sourdough with olive oil on both sides.8 slices sourdough bread
- Toast for 2–3 minutes per side until golden and crisp.
- Place the toasted bread slices on a serving platter. Spoon the diced tomatoes evenly over each slice, letting the juices soak slightly into the bread.
- Crumble the feta cheese generously over the tomatoes.150 g feta cheese
- Drizzle with the remaining olive oil and, if using, garnish with fresh basil leaves or a swirl of balsamic glaze.2 tbsp extra virgin olive oil, basil leaves, balsamic glaze
- Serve the tomato and feta bruschetta immediately while the bread is still warm and crisp.
18 comments
Superb starter and snack
I added a bit of balsamic glaze on top and it was absolutely divine.
The feta really makes this dish stand out compared to a standard tomato bruschetta.
I could happily eat this every week.
Light, colourful, and full of flavour. I loved the drizzle of olive oil at the end – it made everything taste so much richer.
I made this as a snack for myself and ended up eating four slices in one go!
I had it with a glass of white wine on the patio and it felt like I was on holiday in Italy.
Served this before a dinner party and everyone kept asking for the recipe. It was the easiest dish of the night but got the biggest compliments!!
Next time I’ll experiment with avocado too.
The sourdough stayed lovely and crisp, and the feta gave just the right amount of tang. I’ll definitely be making it again.
Great for when you want to impress with minimal effort.
The sourdough base is key – it held everything beautifully and gave that crunch you want in a bruschetta.
I loved how fresh and simple this tasted.
It’s fresh, filling without being heavy, and works as both a starter and a snack. Absolutely lovely.
Such a versatile dish! I tried mine with some fresh basil leaves and it gave an extra burst of freshness.
The tomatoes were juicy, the feta was creamy, and it looked beautiful on the plate. Such an easy appetiser but so impressive.
This is the perfect summer snack.
I’m not usually a fan of feta, but crumbled over the tomatoes it was delicious. It didn’t overpower at all, just lifted the flavours.