Recipe: Baked Tomato and Feta Over Mixed Greens

A warm and satisfying late-summer salad
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Make the most of those late summer/early fall tomatoes, which are a rich source of vitamins C and K. Add just a bit of melted feta cheese to give 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!

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2 medium beefsteak tomatoes (about 12 ounces total)
1 ounce feta cheese
1/2 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
3 cups mixed greens
1 lemon, quartered


  1. Heat the oven to 400° F.
  2. Tear off two large pieces of aluminum foil (about 16 inches long).
  3. Cut out the cores of the tomatoes. Slice the tomatoes into 1/4-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.
  4. Seal the foil tightly so no steam can escape. Place both packages on a sheet pan. Bake for 15 minutes.
  5. 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.

Nutrition information (per serving)

Makes 2 servings

Calories: 140
Total fat: 2.5 g
Saturated fat: 1.5 g
Trans fat: 0 g
Protein: 11 g
Carbohydrate: 22 g
Fiber: 6 g
Sugar: 9 g
Cholesterol: 5 mg
Sodium: 220 mg

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Developed by Sara Quessenberry for Cleveland Clinic Wellness.

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