Herbed Red and Yellow Tomatoes on Honey-Nut Bread

Serves 4

COST: $2.81

Per 2 slices

Calories: 355

Fat: 15g

Carbohydrates: 46g

Protein: 10g

Fiber: 5g

Sugar: 7g

Sodium: 473mg

1⁄4 cup extra-virgin olive oil

1⁄4 cup balsamic vinegar

1 tablespoon Dijon mustard

1⁄2 bunch fresh oregano, roughly chopped

1⁄2 bunch Italian parsley, roughly chopped

1 small bunch chives, chopped

2 ripe beefsteak tomatoes, sliced 1⁄2-inch thick

2 yellow acid-free tomatoes, sliced 1⁄2-inch thick

8 slices Branola or other type sweet-dough bread containing whole grains, 1⁄2-inch thick

Coarse salt and black pepper to taste

Whisk together oil, vinegar, and mustard in a small steel bowl. Fold in chopped herbs.
Lay tomato slices in a single layer into a glass (nonreactive) dish, and pour most of the dressing over them, reserving about 2 tablespoons. Allow to marinate at room temperature for about 10 minutes.
Toast the whole-grain bread and drizzle with remaining dressing. Shingle tomatoes in alternating colors. Season with coarse salt and freshly ground black pepper.