Feta And Slow-Roasted Tomato Salad With French Green Beans
I woke up feeling energized yesterday (amazing what a good night's sleep can do), so decided to whip up two new recipes and photograph.
Recipe Summary Feta And Slow-Roasted Tomato Salad With French Green Beans
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Ingredients | Arugula Salad Recipes With Pears12 cherry tomatoessalt and black pepper to taste¼ cup olive oil1 bay leaf, crumbled¼ cup pine nuts⅔ pound thin green beans, trimmed1 (5 ounce) package arugula leaves6 fresh basil leaves, torn into pieces1 tablespoon red wine vinegar2 tablespoons whole-grain mustard2 cloves garlic, minced½ teaspoon honey¼ cup olive oil6 ounces crumbled feta cheeseDirectionsPreheat 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.Info | Arugula Salad Recipes With Pearsprep:
17 mins
cook:
2 hrs 3 mins
total:
2 hrs 20 mins
Servings:
4
Yield:
4 servings
TAG : Feta And Slow-Roasted Tomato Salad With French Green BeansSalad, Vegetable Salad Recipes, Tomato Salad Recipes,
