Recipe: Beans and tomato and feta salad

Rating: 4.7 stars based on 1148 reviews

Yield 4 servings


  • 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


  • Preheat oven to Gas Mark 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.
  • Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours altough depends on tomatoes!!
  • 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.


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