Recipe: Baked Tomato and Feta Over Mixed Greens
A warm and satisfying late-summer salad
Make the most of those late summer/early fall tomatoes, which are a rich source of vitamins C and K. And just a bit of melted feta cheese gives this dish a rich and creamy flavor. In fact, it tastes so good you may not even realize how beneficial it is for your body!
2 medium beefsteak tomatoes (about 12 ounces total)
1 ounce feta cheese
½ teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
3 cups mixed greens
1 lemon, quartered
- Heat the oven to 400°F.
- Tear off 2 large pieces of aluminum foil (about 16 inches long).
- Cut out the cores of the tomatoes. Slice the tomatoes into ¼-inch thick rounds. Place each sliced tomato in the middle of the foil. Dividing evenly, crumble the feta over the tops and sprinkle the oregano and pepper.
- Seal the foil tightly so no steam can escape. Place both packages on a sheet pan. Bake for 15 minutes.
- Divide the greens between two plates. Carefully open the tomato packages (being careful of the steam) and, using a spatula, lift the tomatoes onto the greens. Drizzle any extra juices over the top. Squeeze the lemon over the greens and add a little extra pepper, if you like.
Nutritional Information (per serving)
Yield: 2 servings
140 calories, 2.5 g total fat, 1.5 g saturated fat, 0 g trans fat, 11 g protein, 22 g total carbohydrate, 6 g fiber, 9 g sugar, 5 mg cholesterol, 220 mg sodium
This recipe was developed by Sara Quessenberry for Cleveland Clinic Wellness.