Feta and Slow-Roasted Tomato Salad with French Green Beans recipe

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Ingredients

12 cherry tomatoes
salt and black pepper to taste
¼ cup olive oil
1 bay leaf, crumbled
¼ cup pine nuts
⅔ pound thin green beans, trimmed
1 (5 ounce) package arugula leaves
6 fresh basil leaves, torn into pieces
1 tablespoon red wine vinegar
2 tablespoons whole-grain mustard
2 cloves garlic, minced
½ teaspoon honey
¼ cup olive oil
6 ounces crumbled feta cheese

Nutrition Info

447.6 calories
carbohydrate: 11.9 g
cholesterol: 37.8 mg
fat: 40.9 g
fiber: 4.1 g
protein: 10.3 g
saturatedFat: 10.8 g
servingSize: -
sodium: 823.3 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 225 degrees F (110 degrees C).

  2. Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf, drizzle with 1/4 cup olive oil.

  3. Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.

  4. Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes, set aside.

  5. Bring a saucepan of water to a boil, cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.

  6. Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

Recipe Yield

4 servings

Recipe Note

A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.

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