Preheat your oven to 375°F (190°C). Slice your fresh baguette into ¼-inch rounds or halve it lengthwise, then cut into 3-inch pieces. Arrange the slices on a baking sheet, brush them generously with extra virgin olive oil, and bake for 5 minutes. Afterward, flip the slices and bake an additional 5-7 minutes until they are golden brown.

While the crostini is baking, finely dice your Roma tomatoes and seedless English cucumber, then chop the green onions. In a large mixing bowl, whisk together lemon juice, olive oil, red wine vinegar, garlic powder, salt, pepper, dried oregano, dill, and basil. Once well combined, add the diced tomatoes, cucumber, crumbled feta, and green onions, mixing gently.

Once the crostini are perfectly toasted, remove them from the oven and let them cool slightly. Generously spoon the topping onto each piece and serve immediately.