2 barley rusks
2 large, ripened tomatoes
1 teaspoon sugar
½ teaspoon salt
Freshly ground pepper, to taste
Dried oregano, to taste
2 tablespoons extra virgin olive oil
2 tablespoons feta spread with yogurt (can substitute 1 tablespoon crumbled feta cheese and 1 tablespoon nonfat plain Greek yogurt, mixed together)
8-10 whole Kalamata olives for garnish
- Divide the barley rusks between two shallow bowls.
- Cut one tomato into small dice and grate the other tomato into a medium bowl. To the bowl, add the sugar, salt and pepper, and mix together.
- Divide the mixture between the two barley rusks, pouring directly over top. Drizzle 1 tablespoon of extra virgin olive oil over each.
- Divide the diced tomato, with its juice, between each bowl, and top with the feta and yogurt mixture. Once again, drizzle 1 tablespoon of extra virgin olive oil over each. Garnish with the Kalamata olives and serve. The rusks should soften with the juice of the tomato and the olive oil.
Recipe and photo courtesy of GAEA.
Total Fat: 35g
Saturated Fat: 6g