Makes 30-35

Ingredients:

• 4 large Roma tomatoes, seeded and finely diced
• 1/4 C flat leaf parsley, finely chopped
• 1/4 C fresh basil, finely chopped
• 3 green onions, trimmed on both ends & finely chopped
• 3 large cloves garlic, minced
• 3/4 C Greek feta, finely crumbled
• 10 pitted Kalamata olives, chopped
• 3 Tbsp extra virgin olive oil
• 3 Tbsp red wine vinegar
• 1/2 tsp fresh ground pepper or to taste
• salt to taste
• 1/2 tsp Greek oregano
• 1 long baguette

Directions:

• Combine all ingredients in a large bowl with a large metal spoon or a spatula.  Set aside
• Turn on the broiler of your oven to high.
• Cut bread into 1/4-inch thick slices on an angle.  Place on baking sheet and broil 6 inches under the heat source until golden brown.  Keep an eye on them -- they brown fast!
• Spoon ingredients on top of toasted side

Note:  The topping can be made the day before without the oil, vinegar and salt.  Add them just before you top the bread or they will make the sauce very runny.