1 loaf of Italian bread, sliced lengthwise
4 fresh tomatoes, chopped
2 Tbsp. fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Salt and pepper to taste
1 8-oz. jar artichoke hearts, quartered
1/2 cup black olives, sliced
4 oz. Feta cheese

Place sliced bread under the broiler in the oven and toast until just brown. Remove bread from oven. Combine tomatoes, basil, parsley, olive oil, garlic and salt and pepper together and mix well. Spread the tomato mixture evenly over bread then top with black olives, artichoke hearts and Feta cheese. Place bread back under broiler for 2 minutes being careful not to burn the bread. Remove bread from oven and allow to cool for several minutes so you can slice and serve warm.

The Skinny: Feta cheese is fairly low in fat. You can also use goat cheese if you prefer.

Gazpacho Salad

6 fresh tomatoes, chopped
1 onion, chopped
2 cucumbers, peeled, seeded and chopped
<1/2 cup black olives, sliced
2 green peppers, chopped
3 - 4 stalks celery, chopped
3 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 Tbsp. fresh parsley
1 Tbsp. fresh basil, chopped
1 tsp. Tabasco
Salt and pepper to taste

Combine tomatoes, onion, cucumbers, black olives, green peppers and celery together in a large bowl and toss well. Combine garlic, red wine vinegar, olive oil, parsley, basil, Tabasco and salt and pepper in a separate container and mix well. Refrigerate dressing for several hours, pour over tomato mixture just before serving and toss well. Serve over lettuce leaves.

The Skinny: Not much room for improvement.