Note - you can use roasted garlic or garlic confit for this butter which is what I do most often.

Mash the garlic into the butter with a fork. You can make this fancier by adding in fresh or dried herbs if you’d like! You can also add another pinch of salt if desired.

Place the cucumbers, tomatoes, peppers, onion and olives in a bowl. In a measuring cup, whisk together the vinegar, lemon juice, honey, garlic, oregano and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. Pour the dressing over the vegetables and toss well. At this point, you can refrigerate until you’re ready to use them, or use them right away!

Heat the grill to the highest setting. Spread the garlic butter on the cut sides of the baguette. Once the grill is hot, place the baguette butter-side down on the grill for 2 minutes. Flip and grill for another 2 to 3 minutes until toasted and golden.

Serve the marinated salad on top of the warm garlic bread. Sprinkle with feta cheese and fresh herbs. Enjoy!