Feta and Slow-Roasted Tomato Salad with French Green Beans |
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Prep Time: 17 Minutes Cook Time: 123 Minutes |
Ready In: 140 Minutes Servings: 4 |
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A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ. Ingredients:
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 |
Directions:
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.
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