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
- Heat the oven to 400° F.
- Tear off two large pieces of aluminum foil (about 16 inches long).
- 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.
- 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.
Nutrition information (per serving)
Makes 2 servings
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
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.