Grilled Italian feta and tomatoes on toast

Breakfast & Brunch
Prep   15 min
Cook   5 min
  • Tomato, 4 medium, quartered lengthways
  • Feta cheese, 640 g, cut into 2cm pieces
  • Dried mixed herbs, 1 teaspoon(s)
  • Olive oil, 1 tablespoon(s)
  • Lemon, 1 lemon(s), zest finely grated and lemon cut into wedges
  • Oregano, ¼ cup(s), leaves
  • Wholemeal bread, 8 slice(s), toasted


Preheat the oven grill to high. Place the tomatoes, cut-side up, on a non-stick baking tray and grill for 1 minute.

Add the feta to the tray and sprinkle evenly with the dried herbs. Drizzle over the olive oil and season to taste with freshly ground black pepper. Grill for 4 minutes or until light golden. Remove from the grill and sprinkle with the lemon zest and oregano.

Divide the toast among serving plates and top with the feta and tomato. Serve warm with lemon wedges.

Tip: If you want to reduce the salt content of the feta, cut it into cubes and place in a bowl of water for 30 minutes to steep. Drain before use.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals2
Healthy Fats & Oils1
Protein36.8 g
Total fat42.8 g
- Saturated fat24.8 g
Total carbohydrates31.9 g
- Total sugars6.4 g
Fibre6.8 g
Sodium2073 mg