4 barley rusks, halved or sliced, or crusty whole grain bread, sliced and toasted
water (only if using barley rusks)
1 ½ pounds ripe tomatoes or 1 20-once canned tomatoes
½ pound feta cheese, crumbled
¼ cup oregano or marjoram
Extra virgin olive oil
- If using barley rusks, dip barley rusks in water to soften and place on individual plates. Skip this step if using whole grain toast.
- Dice tomatoes. Divide along with cheese and herbs into four even portions. Pile a layer of each ingredient on each rusk or piece of toast.
- Drizzle each serving with olive oil.
An Oldways recipe and iStock photo
NutritionNutrition: Calories: 390
Total Fat: 27g
Saturated Fat: 11g