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Feta and Slow-Roasted Tomato Salad with French Green Beans
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Prep Time:
17 minutes
Cook Time:
123 minutes
Total Time:
140 minutes
Roasted cherry tomatoes elevate arugula and green bean salad topped with pine nuts and feta cheese for a burst of sweet and savory flavors.
Ingredients:
  • 12 cherry tomatoes
  • salt and black pepper to taste
  • 0.25 cup olive oil
  • 1 bay leaf, crumbled
  • 0.25 cup pine nuts
  • 0.66666668653488 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
  • 0.5 teaspoon honey
  • 6 ounces crumbled feta cheese
Instructions:
  • Preheat the oven to 225°F (110°C).
  • Halve the cherry tomatoes and place them, cut side facing up, on a baking sheet. Season with salt, pepper, and bay leaf, then generously drizzle with 1/4 cup of olive oil.
  • Roast the tomatoes until they are slightly shriveled outside yet moist inside, approximately 2 hours.
  • Toast the pine nuts in a small pan over medium-low heat, shaking occasionally, until golden brown and aromatic, for about 2 to 3 minutes. Then, set aside.
  • Bring water to a vigorous boil. Cook green beans until bright green yet crisp, approximately 3 minutes. Drain and promptly rinse with cold water.
  • In a salad bowl, mix together the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil. In a separate bowl, whisk the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil for the dressing. Pour the dressing over the salad. Just before serving, stir in the crumbled feta cheese.

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