• 3 TBS extra-virgin olive oil
• 1 tsp. fresh thyme, finely chopped
• 1 tsp. lemon rind, finely grated
• 3/4 tsp. freshly ground black pepper
• 1/4 tsp. dried oregano
• 12 large basil leaves, finely chopped
• 4 oz. feta cheese, diced
• 4 (1 oz.) slices country wheat bread
• 1 large garlic clove, halved
• 12 slices (1/4 inch thick) tomato
• 1 tsp. fresh lemon juice
• 1/8 tsp. sugar
• 1/8 tsp. kosher salt
• 7 oz. spinach and arugula salad mix
• 1 cup English cucumber, sliced
• 1/2 cup red onion, vertically sliced

Preheat broiler to high. Combine oil, thyme, lemon rind, black pepper, oregano and basil. Add feta and toss to coat. Let stand 10 minutes. Place bread on baking sheet; broil 45 seconds on each side. Rub with garlic. Divide tomato slices over bread. Remove feta from oil with a slotted spoon; crumble 1 oz. over each toast. Add juice, sugar and salt to oil; stir. Add remaining ingredients; toss.