Vegan Greek Bruschetta

Slice tomatoes (10 cherry) into halves and slice onion (0.25 red) thinly. Using a peeler, peel or lebanese cucumber (1 persian) to make ribbons.

Combine extra virgin olive oil (3 tbsp), white vinegar (1 tbsp), lemon (0.5) (squeezed), dried oregano (1 tsp), and salt (1 pinch) in a small bowl and whisk to make the dressing.

Slice baguette (1) diagonally into about 20 pieces. Place slices on a baking tray, drizzle lightly with olive oil (0.5 tbsp), and bake in a pre-heated oven at 180°C/350°F for [3-4 minutes] until nicely toasted. Remove from oven and rub the toasted bread with garlic (1 clove). Start 4m timer

Spread olive spread (150 g) on each bread slice. Top with a rolled [cucumber] ribbon, half a [cherry tomato], and a couple of [red onion] slices. Crumble over vegan feta (100 g) and drizzle with a spoon of the prepared [greek dressing]. Serve immediately.