• 6 ounces California Green Ripe Olives, sliced
  • 6 ounces California Black Ripe Olives, sliced
  • 6 ounces cherry tomatoes, halved
  • 1/2 red onion, chopped
  • 2 garlic cloves
  • 2 tablespoons sun dried tomatoes, packed in oil
  • 3 ounces feta cheese, crumbled
  • 8-10 slices of whole grain bread


Place the slices of bread in your toaster and toast for 2-3 minutes. Alternatively you can toast them in your oven at 375F degrees for 10-15 minutes. I chose to use my bread toaster since it was easier and faster, however, the bread will become soft after you place the olive mixture on the bread. If you like your bread crunchy I suggest you use your oven. Place the sun dried tomatoes in your food processor and pulse until smooth. Spread the sun dried tomato spread over half the bread slices and rub the garlic over the other half of the bread. Set aside. In a large bowl add the rest of the ingredients and mix throughly. Add about 2 tablespoons of the mixture over each slice of bread and serve.

By: Miryam Quinn Doblas of Eat Good for Life