Tomato and Feta Toasts with Mixed Greens Salad

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 16.3g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 9.1g
  • Carbohydrate: 23.8g
  • Fiber: 3.5g
  • Cholesterol: 12mg
  • Iron: 3.4mg
  • Sodium: 605mg
  • Calcium: 375mg

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. 1. Preheat broiler to high.
  2. 2. Combine first 6 ingredients. Add feta; toss to coat. Let stand 10 minutes.
  3. 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.

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