Recipe: Baked Tomato and Feta Over Mixed Greens
Make the most of those late summer/early fall tomatoes with this warm and satisfying 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!
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
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
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.