Serves 4 (serving size: 1 toast and about 2 cups salad)
Photo: Randy Mayor; Stylist: Cindy Barr
3 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh thyme
1 teaspoon finely grated lemon rind
3/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
12 large basil leaves, finely chopped
4 ounces feta cheese, diced
4 (1-ounce) slices country wheat bread
1 large garlic clove, halved
12 (1/4-inch-thick) slices tomato
1 tablespoon fresh lemon juice
1/8 teaspoon sugar
1/8 teaspoon kosher salt
7 ounces spinach and arugula salad mix
1 cup sliced English cucumber
1/2 cup vertically sliced red onion
How to Make It
Preheat broiler to high.
Combine first 6 ingredients. Add feta; toss to coat. Let stand 10 minutes.
Place bread on baking sheet; broil 45 seconds on each side. Rub with garlic. Divide tomato slices over bread. Remove feta from oil with a slotted spoon; crumble 1 ounce over each toast. Add juice, sugar, and salt to oil; stir. Add remaining ingredients; toss.
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So delicious!!! Loved it. I made it exactly as directed for lunch for my daughter and myself...so two servings each and we were stuffed. It doesn't seem like it, but it really does make four servings. Also...the feta mixture was much more than the photo shows and if you want to save a few calories, cut the feta down to 2 ounces. I did use a scale to measure the feta; it's not like I just guessed on the amount. Again...delicious!!!
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