Ingredients
1 large tomato, seeded and chopped1 medium zucchini, finely chopped4 green onions, thinly sliced2 tablespoons minced fresh basil4 to 6 garlic cloves, minced2 tablespoons lemon juice2 tablespoons olive oil3/4 teaspoon salt1/4 teaspoon pepper1/2 cup crumbled feta cheese1 loaf (1 pound) unsliced Italian bread1/4 to 1/3 cup butter, softened
Preparation
In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour.
Cut bread into 18 slices; spread butter on both sides. In a large skillet or griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture.
