FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS

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

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

Provided by Andypoc

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 14

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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

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.

Nutrition Facts : Calories 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, Sodium 823.3 mg, Sugar 3.5 g