Feta And Slow-Roasted Tomato Salad With French Green Beans
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
59
Spice
45
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1
Salt1 cup
Olive Oil1 cup
Pine Nut1 tbsp
Red Wine Vinegar2 tbsps
Grain Mustard (whole-)2 cloves
Garlic (minced)1 tsp
Honey170 g
Crumbled Feta CheeseDirections:
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
3
Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil
4
Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours
5
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
6
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
7
Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl
8
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
9
Stir in the crumbled feta cheese just before serving
10
Drain and rinse immediately with cold water