"Greek Salad" Endive Lettuce Canapes

Prep Time
Cook Time
Ready In

"A bit of a different twist, the filling is served on endive lettuce leaves instead of crostini, these are good, I advise to make a double amount"

Original recipe yields 24-26 servings


  • Serving Size: 1 (81.4 g)
  • Calories 40.5
  • Total Fat - 2.9 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 2.2 mg
  • Sodium - 32.7 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.1 g
  • Protein - 1 g
  • Calcium - 20.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0 mg

Step 1

Combine first 9 ingredients (for the "salad") in a bowl and let stand for 30 minutes for flavours to develop. DO NOT refrigerate. Meanwhile tear apart the endive leaves, trimming the larger ones at the base

Step 2

Spoon amount desired of the "salad" mixture into leaves just before ready to serve. Drizzle with more olive oil if desired.

Tips & Variations

No special items needed.



I made these lovely little salad canapes to have with our lamb dinner for Easter. They were a perfect substitute for traditional salad and was delicious! They went over big with my family. They will be a great summertime salad appy too, with meats off the grille!

review by:
(12 Apr 2021)


I just made up a small batch of these to have for lunch, and of course I had to sample. Mmmm so crisp and crunchy and yummy!

review by:
(6 Oct 2020)