This Mediterranean Breakfast Toast is a savory delight with creamy hummus, a variety of fresh veggies, and tangy homemade feta cheese — so many flavors to enjoy in one delicious bite. This yummy toast is a healthy way to start your day or enjoy as a satisfying afternoon pick-me-up!
Yields2 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins
Ingredients
2slices organic whole grain bread
½cuphummus (hummus)
1cuporganic arugula (chopped)
8slices cucumber (sliced)
¼cuporganic tomato (diced)
2tbspred onion (diced)
¼cupvegan feta (link in Chef’s Notes)
½tspdried oregano
1tbsplemon juice (optional) freshly squeezed +1 Tbsp
2tbspherb of choice (parsley, cilantro, or basil, chopped) +1 Tbsp as needed
2pinchessalt (optional) +2 pinches as desired
2pinchesground black pepper (optional) +2 pinches as desired
2pinchescrushed red pepper (optional)
Directions
1
Toast the bread.
2
Divide the hummus between the two pieces of bread and spread out evenly.
3
Layer the toast: Divide all ingredients between the two toasts, distributing as evenly as possible. First, add a layer of arugula followed by sliced cucumber, diced tomato, and diced red onion.
4
Layer the feta on top.
5
Sprinkle the oregano on top (¼ teaspoon each).
6
Squeeze lemon juice on top, if desired (you may want to try it first as the Vegan Feta also has some tang from the lemon juice and vinegar).
7
Sprinkle with chopped herbs of your choice, as well as salt, black pepper, and crushed red pepper, if desired.
Chef's Notes
Substitutions
Substitute another leafy green of choice for the arugula (such as romaine, kale, or watercress).
Substitute yellow or white onion for red onion.
Use red wine or balsamic vinegar in place of lemon juice.
Flour-free
Substitute whole grain bread with sweet potato toast: Wash and cut sweet potato lengthwise so you have “toast-like” slices, ½” thick. Bring a large pot of water to a boil. Add enough water so that all potatoes will be covered. Boil potatoes for about 5 minutes or until tender, but not so soft that they’re breaking apart (pierce with a fork to test). Once soft, drain the water and set potatoes aside. Heat a stovetop pan or griddle to medium-high heat. Place the sweet potatoes in the pan, side by side. Heat on one side until lightly browned and then flip; about 5–7 minutes per side.
Prep Ahead
Make the Vegan Feta ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Best if you consume this as it’s made, otherwise the bread will get soggy!
Ingredients
2slices organic whole grain bread
½cuphummus (hummus)
1cuporganic arugula (chopped)
8slices cucumber (sliced)
¼cuporganic tomato (diced)
2tbspred onion (diced)
¼cupvegan feta (link in Chef’s Notes)
½tspdried oregano
1tbsplemon juice (optional) freshly squeezed +1 Tbsp
2tbspherb of choice (parsley, cilantro, or basil, chopped) +1 Tbsp as needed
2pinchessalt (optional) +2 pinches as desired
2pinchesground black pepper (optional) +2 pinches as desired
2pinchescrushed red pepper (optional)
Directions
1
Toast the bread.
2
Divide the hummus between the two pieces of bread and spread out evenly.
3
Layer the toast: Divide all ingredients between the two toasts, distributing as evenly as possible. First, add a layer of arugula followed by sliced cucumber, diced tomato, and diced red onion.
4
Layer the feta on top.
5
Sprinkle the oregano on top (¼ teaspoon each).
6
Squeeze lemon juice on top, if desired (you may want to try it first as the Vegan Feta also has some tang from the lemon juice and vinegar).
7
Sprinkle with chopped herbs of your choice, as well as salt, black pepper, and crushed red pepper, if desired.
