We’re obsessed with this Greek salad garlic bread. Grilled garlic baguettes are piled with a tangy marinated Greek salad, crumbled feta and fresh herbs. Light, bright and utterly delicious.
This is the summer meal I’ll be making on repeat.
The contrast here is everything: super-crunchy, garlicky baguette grilled until toasty and topped with a vibrant salad of tomatoes, sweet peppers, cucumbers, olives and more.
I could eat this every single day—it’s that addicting.
Grilled goodness, garlic, and Greek salad—three of my favorite things. The flavors are fresh and bright, and the textures are perfect together.
The garlic butter is the base of this recipe. I often use garlic confit for a mellow, sweet garlic flavor, but roasted garlic or finely minced raw garlic work beautifully too. The goal is to mash the garlic into salted butter and spread it generously over the baguette halves before grilling.
We make this all summer long with weekend meals. Grilled or roasted vegetables and warm garlic bread topped with the salad is my idea of a perfect plate—simple, fresh and satisfying.
The marinated Greek salad is the star—easy to customize and gets even better after a few hours in the fridge as the vegetables soak up the tangy dressing. It’s lovely on its own, tossed into a bowl of greens, or spooned over warm garlic bread, which is my favorite way to enjoy it.
In short: grill the baguette halves until golden and toasty, top with the marinated salad, sprinkle with feta and fresh herbs, and serve immediately. The crunch of the bread with the bright, briny salad is dreamlike.
You can add crushed red pepper flakes or sliced jalapeños for heat if you like a spicy kick.
Light, bright and perfectly crunchy—this is a warm-weather favorite you’ll reach for again and again.
Warm weather meal on repeat.
Greek Salad Garlic Bread
Grilled Garlic Baguettes with Greek Salad
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Ingredients
- 2 small baguettes, sliced in half lengthwise
- 4 to 6 garlic cloves, finely minced
- 6 tablespoons salted butter
Greek salad
- 4 mini cucumbers, peeled and chopped
- 2 cups cherry tomatoes
- 1 cup sliced mini sweet peppers
- ½ cup pitted kalamata olives
- ½ red onion, thinly sliced
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 2 garlic cloves, finely minced or pressed
- 1 teaspoon dried oregano
- kosher salt and pepper
- ½ cup olive oil
- feta cheese, for sprinkling
- fresh herbs, for sprinkling
Instructions
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Note: you can use roasted garlic or garlic confit for the butter if you prefer a milder, sweeter garlic flavor.
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Mash the garlic into the softened butter with a fork. Stir in fresh or dried herbs if desired and season with a pinch of salt to taste.
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Combine the cucumbers, tomatoes, peppers, red onion and olives in a bowl. In a separate container, whisk together the red wine vinegar, lemon juice, honey, minced garlic, dried oregano and a generous pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified, then pour over the vegetables and toss to coat. Refrigerate to marinate if time allows.
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Preheat a grill to high. Spread the garlic butter on the cut sides of the baguettes. Grill the baguette halves butter-side down for about 2 minutes, then flip and grill another 2–3 minutes until golden and crisp.
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Top the warm garlic bread with the marinated Greek salad, sprinkle with feta and scatter fresh herbs over the top. Serve immediately and enjoy.
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Signature snack, indeed.