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Feta and Slow-Roasted Tomato Salad with French Green Beans

Feta and Slow-Roasted Tomato Salad with French Green Beans

  • Prep

    17 m
  • Cook

    2 h 3 m
  • Ready In

    2 h 20 m
Andypoc

Andypoc

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 920 mg
  • 37%

Based on a 2,000 calorie diet

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

emmae
12

emmae

9/28/2009

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 follow 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!

Shelal
11

Shelal

3/15/2010

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 nuts because I couldn't find them anywhere. The dressing is delicious and all the flavors together are divine!

Freya3
10

Freya3

5/10/2010

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

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