Feta and Slow-Roasted Tomato Salad with French Green Beans

Feta and Slow-Roasted Tomato Salad with French Green Beans
  • 12 cherry tomatoes
  • salt and black pepper to taste
  • 1/4 cup olive oil
  • 1 bay leaf, crumbled
  • 1/4 cup pine nuts
  • 2/3 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
  • 1/2 teaspoon honey
  • 1/4 cup olive oil
  • 6 ounces crumbled feta cheese


  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.

05/08/2018
Feta and Slow-Roasted Tomato Salad with French Green Beans, recipe PT15M PT1H 5 455 calories

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