Back

Grilled Tomatoes and Feta on Rye

  • difficulty

    easy

  • serves

    1

  • cooks in

    0 to 15 mins

  • calories

    224 per serving

Ingredients

  • 1 slice of rye bread
  • 2 large salad tomatoes, sliced in half
  • 4 tsp organic feta
  • Extra virgin olive oil
  • Pink Himalayan salt and black pepper

Cooking Directions

  1. Turn on your grill medium to high.
  2. Using foil or baking paper, cover a small baking tray. Place the 4 tomato halves face down so that the skin is facing up. Grill for 5-7 mins until the tomato flesh starts to brown a bit.
  3. In the meantime, toast the rye bread.
  4. Remove from the oven and turn them over, press 1 tsp feta into the top of each tomato half, season with pink Himalayan salt and pepper and return to the grill for a further 5-7 mins or until the feta starts to melt and brown slightly.
  5. Place the tomato on top of the toasted rye and drizzle with extra virgin olive oil.