Tomato and Feta Toasts with Mixed Greens Salad

Tomato and Feta Toasts with Mixed Greens Salad Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
Utilize summer's bounty in this superfast, super healthy Tomato and Feta Toasts with Mixed Greens Salad--the ultimate open-face tomato sandwich.

Yield:

Serves 4 (serving size: 1 toast and about 2 cups salad)

Recipe from

Cooking Light

Nutritional Information

Calories 267
Fat 16.3 g
Satfat 5.1 g
Monofat 7.4 g
Polyfat 1.2 g
Protein 9.1 g
Carbohydrate 23.8 g
Fiber 3.5 g
Cholesterol 12 mg
Iron 3.4 mg
Sodium 605 mg
Calcium 375 mg

Ingredients

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

Preparation

1. Preheat broiler to high.

2. Combine first 6 ingredients. Add feta; toss to coat. Let stand 10 minutes.

3. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laraine Perri,

Cooking Light

July 2013
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