Feta and Slow-Roasted Tomato Salad with French Green Beans

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.

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Reviews (19)

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12

emmae

Sep. 28, 2009

"I really enjoyed this. I've never loved arugula, but bought it on a whim at the farmer's market. I really liked it in this salad. I didn't have french green beans, so used regular. I tried to foll..." See moreow the recipe as close as possible, though, since no one else had reviewed it. I'd never roasted tomatoes - yum! This recipe was outside of the box for me, and I loved it!"

11

Shelal

Mar. 15, 2010

"This salad is fantastic. I made it for our supper club last night and apparently I should have made more because there wasn't an ounce left over! I had to put roasted sunflower seeds instead of pine..." See more nuts because I couldn't find them anywhere. The dressing is delicious and all the flavors together are divine!"

10

Freya3

May. 10, 2010

"I took a twist on this one by grilling my green beans and tomatoes slow and low. It turned out great!..." See more"