Ingredients

• 1 clove garlic, minced
• ½ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil, divided
• 4 portobello mushroom caps, stems and gills removed
• 4 large slices country-style sourdough bread, cut in half
• ½ cup sliced jarred roasted red peppers
• ½ cup chopped tomato
• ¼ cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped pitted Kalamata olives
• 1 tablespoon red-wine vinegar
• ½ teaspoon dried oregano
• 2 cups loosely packed mixed baby salad greens