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Feta and Roasted Tomato Salad

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PREP TIME
17 min
COOKING TIME
123 min
TOTAL TIME
140 min
SERVINGS
4 servings
Lunch
Feta and Roasted Tomato Salad
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
Instructions
1
Preheat your oven to the desired temperature of 225 degrees Fahrenheit (110 degrees Celsius).
2
Slice the cherry tomatoes in half and place them cut side up on a baking sheet. Add a pinch of salt, pepper, and the bay leaf to give them flavor, then drizzle with 1/4 cup of olive oil.
3
Allow the tomatoes to dry out on the outside and retain some moisture inside, which should take around 2 hours in the oven.
4
In a small pan over medium-low heat, toast the pine nuts until they start to turn golden brown and have a pleasant aroma, stirring occasionally. This should take about 2-3 minutes.
5
Bring a saucepan of water to a boil and cook the green beans until they reach their full color but remain crisp, approximately 3 minutes. Then, quickly drain and rinse them with cold water.
6
Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. To make the dressing, whisk together red wine vinegar, mustard, garlic, honey, and 1/4 cup of olive oil in a separate bowl.
7
Pour the dressing over the salad and just before serving, add some crumbled feta cheese to give it a delicious finish.