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Feta and Green Bean Salad with Slow-Roasted Tomatoes

At last, warm weather is here and so is warm weather cooking! You know everything tastes better outside, and here is a lovely little salad for just such an al fresco meal. Serve as a delicious veggie entrée, a side salad, or make it a complete meal by adding a bit of rotisserie chicken. This calls for a delicately fruity white wine to pair with the subtle honeyed notes of the dressing.

Feta and Green Bean Salad with Slow-Roasted Tomatoes

12 medium size tomatoes (we like to use Campari)
basil leaves
olive oil
10 oz. green beans
2 oz. pine nuts (½ cup), toasted
6 cups arugula
6 oz. feta cheese

For the dressing:

1 tbs. red wine vinegar
2 tsp. wholegrain mustard
1 garlic clove, crushed or finely chopped
½ tsp. honey
4 tbs. olive oil

Heat the oven to 250°F. Line a baking sheet with parchment paper. Halve the tomatoes and lay them on the baking sheet cut side up. Brush each half with olive oil and put a basil leaf on each. Sprinkle with salt and pepper and roast for 2 hours. Leave to cool.

Cook the green beans in salted, boiling water for 2-3 minutes, until just tender. Drain and run under cold running water. Pat dry with paper towel.

Put all the dressing ingredients in a jar and shake well to mix.

When ready to serve, pile the arugula onto 6 plates. Scatter the beans on top, place 4 tomatoes on each plate, then scatter with pine nuts and crumbled feta cheese. Drizzle the dressing over and serve with crusty bread.


One Comment Post a comment
  1. Jinny #

    This salad is outstanding! I will definitely make it again.

    October 7, 2015

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