Best 8 Feta And Slow Roasted Tomato Salad With French Green Beans Recipes

FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS

Steps:

• Preheat an oven to 225 degrees F (110 degrees C).
• 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.
• Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
• 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.
• 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.
• 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.

GREEN BEANS WITH TOMATO & FETA

Steps:

• Boil a pan of water. Once boiling, add the beans and cook for 4 mins until tender. Drain the beans, then mix with the tomato and feta. Drizzle over the olive oil and season generously with black pepper.

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES

Steps:

• Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
• Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

ROASTED GREEN TOMATO & FETA SALAD

Steps:

• Preheat the oven to 500F degrees.
• On a lightly oiled baking sheet, spread out the tomatoes and onions.
• Sprinkle on the garlic, salt, and 1 Tbs of the basil.
• Drizzle on the olive oil and turn the vegetables to coat evenly.
• Bake for 15-30 minutes turning once or twice until tender and quite browned on the edges.
• Be careful not to burn the vegies Meanwhile, combine the feta, mint, lemon juice, olive oil and remaining 3 Tbs of basil in a small bowl and set aside When the vegies are browned, remove them from the oven, add salt and pepper to taste, mound them in the center of a platter or shallow serving bowl, and surround them with a ring of the feta mixture.
• Top with sliced pimiento or roasted red pepper strips and scatter on a few basil leaves and olives Serve warm or at room temperature.

FETA GARBANZO BEAN SALAD

Steps:

• Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

GREEN BEAN AND ROASTED TOMATO SALAD

Steps:

• Preheat oven to 450° F. and lightly grease a baking sheet.
• Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
• While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
• In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
• Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.

GREEN BEAN SALAD WITH TOMATOES AND FETA

Steps:

• Bring several quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry and then spread out over a clean towel so they dry quickly. Let the beans cool to room temperature.
• Combine the tomatoes, shallot, oil, lemon juice, parsley and pepper to taste in a large serving bowl.
• Add the beans and adjust the seasonings, using salt sparingly.
• Sprinkle the feta cheese over the salad and serve immediately.
• Variation: Use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil. Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnuts and crumbed goat cheese (instead of the feta) just before serving.

GREEN BEANS WITH TOMATOES AND FETA

Steps:

• Cook beans as directed on boxes, reserving almonds; drain.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
• Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.
• Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.